Green Beans & New Potatoes, Like Granny Used to Make

A recipe that walks you back to Granny’s summer garden, savory and tender just like you remember. Except we are using a crockpot. 

Jump to Recipe

My brother and I would spend the summers with my Granny. You never knew what we would end up doing around her house. Sometimes it was crafts, sometimes it was play bingo, other times it was sit on the porch and snap a 5 gallon bucket of green beans. 

“Snap” meant you would break off the ends, and then break them in half. They make a crisp snapping noise when you break them.

She would simmer these beans all afternoon in a giant pot on her gas stove. Bacon, onions, s&p, and water were the only other ingredients. We would eat them as a meal in themselves. 

Growing up, I learned that many folks didn’t eat green beans the same as we did. I was in for a culture shock when green beans at a restaurant were served near raw and crunchy (like Haricots Verts). I was used to them falling apart in bacon grease, not steamed. 😆 

In my older years (cough cough), I like to prepare beans both ways. BUT no recipe tastes more like home than this one. It takes me back to summer evenings- sitting on a porch swing; walking rows in the garden with a basket full of produce; watching granny’s worn hands snapping beans from a plastic bucket. Green Beans and New Potatoes is just simply summer nostalgia. 

Keep reading for my slow-cooker version of Green Beans & New Potatoes. This recipe varies a bit from Granny’s, but adds a little modern day convenience. Enjoy the taste of Summer, from my kitchen to yours!

Ingredients:

• 1 mess of Green Beans (the amount you need for one meal). Varies by family. 
• A couple handfuls of New potatoes (create the ratio you like, more or less to taste) 
• Bacon, 2-4 slices depending on the size of your mess of beans. Chopped. 
• Chicken broth, 1-2 cartons. Enough to cover 3/4 of beans in the pot. 
• Pepper to taste. 

Directions:

1. Snap beans, removing strings if needed. Wash. Add to the crockpot. 
2. Add remaining ingredients: bacon, potatoes, broth, pepper. Be sure to use enough broth to cover beans 3/4 of the way. You could add some water here too if necessary. 
3. The bacon will cook down, flavoring the broth. If you prefer crisp bacon, be sure to fry it prior to adding it to the pot and include the grease from the skillet. Same with onions. *See variations below.
4. Cook on high for 6-8 hours until the beans are falling-apart tender. Stir occasionally to make sure all ingredients get time in the broth. I cooked mine 7 hours, for reference. (But my crockpot may be on the fritz.) Adjust cooking times as necessary. 
5. Salt and pepper as needed. Serve with your favorite protein or eat as a simple meal. 

Variations:

Feel free to save images for later on Pinterest, and follow me on Instagram, TikTok and Facebook.

Pages contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Stacey receives a small commission for purchases made with these links. They do not incur any extra cost to you, but simply help generate income to help keep this blog up and running. If a post is sponsored, it will be marked as such. I partner only with brands that I value and consider valuable to you. Find the rest of my disclosure here.