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Snap Beans and Potatoes

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“Eating home grown snap beans (green beans) is a rite of summer. This is a simple Southern side dish that my entire family loves.”

Ingredients Nutrition


  1. Cook potatoes and 1 teaspoon (or to taste) of salt in boiling water to cover for 10 minutes or until potatoes are tender.
  2. Drain and rinse with cold water; set aside.
  3. Cook beans and 1 teaspoon (or to taste) of salt in boiling water to cover for 3-4 minutes or until crisp-tender.
  4. Take pan from heat and plunge into icewater (to stop the cooking process).
  5. Drain the beans and set aside.
  6. Fry bacon in a big skillet until crisp; transfer bacon to a paper-towel lined plate to drain; pour out all but 2 tablespoons of bacon grease; crumble bacon and set side.
  7. Saute onion in hot bacon drippings until crisp-tender.
  8. Add in remaining salt, vinegar, and remaining ingredients; stir to combine.
  9. Add in the potatoes, green beans; cook, stirring occasionally until well heated.
  10. Sprinkel bacon crumbles over the top.

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