This is a print preview of "Green Beans, New Potatoes and Bacon" recipe.

Green Beans, New Potatoes and Bacon Recipe
by Salad Foodie

Green Beans, New Potatoes and Bacon

A delicious side to serve with meat, or as a main luncheon dish with salad. Honestly I could almost eat a whole plateful of this! It is so simple but so tasty. First run-through I followed the recipe exactly from Homestyle Amish Kitchen Cookbook by Harvest House Publishers 2010. Having made it several times since I made only minor revisions.

Rating: 5/5
Avg. 5/5 3 votes
Prep time: United States American
Cook time: Servings: 8

Goes Well With: Roasted, grilled meats, meatballs


  • 1/4 pound bacon (about 4 thick or 6 thin slices)
  • 1 pound green beans, washed and trimmed, and either left whole or cut in 2" pieces
  • 3-4 new potatoes, unpeeled, cut in 2" cubes
  • 1 small onion, diced
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 3/4 to 1 cup chicken broth


  1. In a 4-1/2 quart stewpot or Dutch oven, brown the bacon until crisp and pour off grease. Set bacon aside to drain. Add the beans, potatoes, onions, salt, pepper and 3/4 cup of the broth to pan; stir. Bring to a boil, reduce heat and cover; simmer 15-18 minutes or until vegetables are tender-crisp, using the remaining 1/4 cup chicken broth if needed. Crumble or tear bacon and toss lightly into vegetables.
  2. NOTE: Depending on thickness and freshness of green beans, you might want to give the green beans a 3 minute head start in simmering before adding potatoes so they will be done about the same time.
  3. 6-8 servings