Brenda Gantt’s Green Beans
- Prep 15 min
- Cook 1 hr
- Total 1 hr 15 min
- Serves 6
- Level Easy
About Brenda Gantt’s Green Beans
Brenda Gantt is a Southern home cook from Andalusia, Alabama, known for her unhurried, from-scratch cooking videos and her signature sign-off, “It’s gonna be good, y’all.” She describes herself as an old-time, traditional Southern cook who rarely measures and prefers to use what’s already in the kitchen.
Green beans cooked this way are a cornerstone of Southern vegetable cooking: fresh beans simmered for a long time with bacon, ham, or fatback until they turn soft and deeply flavored, with a rich, savory broth known as pot liquor left behind in the pot. It’s a different approach from the quick-blanched, bright-green beans common in other styles of cooking, and it’s the method many Southern families grew up on.
This recipe pairs well with other simple, from-scratch sides, like buttermilk biscuits for soaking up the pot liquor, or a creamy cabbage casserole alongside it on a Sunday dinner table.
Watch How It’s Made
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Brenda Gantt’s Green Beans Recipe
Ingredients
Kitchen Tools Needed
- Large pot or Dutch oven
- Slotted spoon
- Sharp knife & cutting board
- Measuring cups & spoons
Instructions
- Prep the beans. Wash the green beans, trim the ends, and snap or cut them into bite-sized pieces.
- Cook the bacon. In a large pot or Dutch oven, cook the chopped bacon over medium heat until crisp. Remove it with a slotted spoon and set aside, leaving the drippings in the pot.
- Soften the onion. Add the chopped onion to the drippings and cook for 2 to 3 minutes, until softened.
- Add the beans and liquid. Add the green beans, water or broth, butter, salt, pepper, and sugar if using. The liquid should mostly cover the beans.
- Simmer low and slow. Bring to a boil, then reduce the heat to low. Cover partially and simmer for 45 minutes to 1 hour, until the beans are very tender.
- Finish and serve. Stir the crisp bacon back into the pot. Taste and adjust the seasoning, then serve warm with some of the pot liquor spooned over the top.
For firmer, crisp-tender beans instead of the traditional soft Southern style, shorten the simmer to about 20 to 25 minutes.
Nutrition Facts
| Calories | 150 |
|---|---|
| Protein | 5 g |
| Carbohydrates | 9 g |
| Fat | 11 g |
| Fiber | 4 g |
| Sodium | 430 mg |
| Sugar | 3 g |
Nutrition values are estimates and are not a substitute for professional dietary advice.
Health Benefits of Green Beans
Rich in Vitamin K & C
Green beans provide vitamin K, which supports bone and blood health, along with immune-supporting vitamin C.
Good Source of Fiber
Fiber from the beans supports digestion and helps you feel satisfied.
Naturally Low in Calories
Green beans themselves are low-calorie, so even with bacon and butter this stays a reasonably light side.
Antioxidants
Green beans contain plant compounds that act as antioxidants, supporting overall health.
What to Avoid
Preparation Mistakes
- Don’t rush the simmer. Southern-style green beans need time to soften fully and soak up flavor; a short cook leaves them tough.
- Don’t salt too early if using salty bacon or broth. Taste before adding more salt at the end.
- Don’t skip the pot liquor. It carries most of the flavor, so serve the beans with some spooned over the top.
Storage Mistakes
- Don’t store them while hot. Cool completely before refrigerating to avoid condensation.
- Don’t toss the leftover pot liquor. Save it with the beans; it keeps them from drying out when reheated.
Dietary Considerations
- Contains Pork (bacon)
- Contains Dairy (butter)
- Naturally Gluten-Free
- Moderate Sodium
Pro Tips for the Best Green Beans
- Choose fresh, firm beans. They should snap cleanly when bent.
- Don’t crowd the pot. The beans should be mostly covered by liquid so they cook evenly.
- Save some bacon for garnish. Stir most of it in, but sprinkle a little extra on top when serving.
- Taste as you go. Bacon and broth both add salt, so check seasoning near the end rather than salting heavily upfront.
- Make a double batch. These reheat well and taste even better the next day.
What to Serve With Green Beans
Beverages
- Sweet tea
- Lemonade
- Buttermilk
Side Dishes
- Buttermilk biscuits
- Cornbread
- Fried chicken
- Mashed potatoes
When to Serve
- Sunday supper
- Thanksgiving
- Potlucks
- Weeknight dinners
Rounding out the table? Try our buttermilk biscuits or a cucumber tomato onion salad alongside these green beans.
Ingredient Substitutions
| Ingredient | Swap | Notes |
|---|---|---|
| Bacon | Smoked ham hock, salt pork, or smoked turkey leg | Any of these give the classic smoky flavor. |
| Bacon (vegetarian) | 1 tablespoon olive oil + smoked paprika | Use vegetable broth for a fully vegetarian version. |
| Chicken broth | Vegetable broth or water | Water works fine; broth adds extra flavor. |
| Fresh green beans | Frozen green beans | Add straight from frozen, no need to thaw. |
| Butter | Olive oil | Milder flavor, dairy-free. |
Storage & Reheating
Refrigerator
Cool completely, then store with the pot liquor in an airtight container for 3 to 4 days.
Freezer
Freeze in an airtight container for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheating
Warm gently on the stovetop over low heat, or microwave in short bursts, adding a splash of broth or water if needed.
Make ahead: these taste even better the next day, so cooking them a day in advance and reheating is a good option for a big dinner.
Frequently Asked Questions
Traditional Southern-style green beans are simmered low and slow, unlike the quick-blanched, crisp-tender style common elsewhere. The long simmer softens the beans completely and lets them soak up the flavor of the bacon, onion, and pot liquor. If you prefer firmer beans, shorten the cook time to 20 to 25 minutes.
Yes. Frozen green beans work well and don’t need thawing first; add them straight to the pot. Canned green beans are already soft, so simmer them for only 15 to 20 minutes, just long enough to pick up the bacon and onion flavor.
Yes. Swap the bacon for a tablespoon of olive oil or butter, and use vegetable broth instead of chicken broth for a fully vegetarian version. You’ll lose some smoky flavor, so consider adding a dash of smoked paprika.
Store cooled green beans in an airtight container in the refrigerator for 3 to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth or water if the pot liquor has thickened.
Yes. Cook the bacon and onion on the stovetop first for the best flavor, then transfer everything, including the beans, liquid, and seasonings, to a slow cooker. Cook on low for 4 to 6 hours or on high for 2 to 3 hours, until the beans are tender.
For this Southern-style recipe, soft is right. The beans should be fully tender and almost melt in your mouth, not crisp-tender like a quick-sautéed side. If you want a firmer bite, reduce the simmer time to about 20 minutes.
Reader Reviews
More Brenda Gantt Recipes
- Cabbage CasseroleA creamy Southern casserole with a cracker topping
- Cucumber Tomato Onion SaladA cool, crisp side for warm-weather meals
- Buttermilk BiscuitsThe classic Southern biscuit, perfect for pot liquor
- Apple PieA homestyle dessert to finish the meal
- Banana PuddingA creamy Southern classic dessert
- BrowniesRich, fudgy brownies from scratch
It’s gonna be good, y’all. Make it for your next family supper.
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