Vikkie Becker’s Recipe for Green Beans with Potatoes and Bacon

Green beans with potatoes is my dish! Why that is remains a bit of a mystery to me, but I’m not questioning it. It’s the one I’m asked to bring to family gatherings, potlucks, holidays, or honestly, sometimes just because. I’m still not totally sure if that’s because people think it’s the only thing I know how to cook or because it’s actually that good. I’m choosing to believe the second one, especially since I hear people brag about it to others.

How my green beans with potatoes recipe came to be

Truth is, I can cook. I just don’t love it. That might come from spending my childhood at my grandma’s restaurant in Greenfield, Illinois. Or maybe it’s because cooking usually ends with a sink full of dishes… and who likes to do dishes? Either way, I’m a fan of recipes that don’t require a lot of fuss but still show up big. These green beans fit that bill.

I’ve been making this recipe, or some version of it, for as long as I can remember. I do recall seeing someone add stewed tomatoes to their green beans years ago, so my use of Bloody Mary mix or tomato juice is probably just my simpler, shortcut version of that idea.

Don’t forget the spices

The spices are where this dish really comes together. Cilantro shows up in almost everything I cook because it just makes flavors better. Turmeric and coriander are staples for me, too — not only for taste, but because they help with inflammation and autoimmune issues. Pepper? I love it, and it turns out it also plays nicely with the other spices. The rest of the spices found their way in one day when my hands landed on them while reaching into the spice cabinet, and thankfully, they stayed.

Green beans with potatoes isn’t a fancy dish. It’s simple, comforting, and dependable — just like the gatherings where it’s always expected to show up. And judging by how often people ask for it, I’ll keep bringing it.

Vikkie Becker’s Green Beans with Potatoes and Bacon Recipe

Simple food. Big flavor. Always requested.

Ingredients

4 slices bacon (beef, pork, or turkey bacon will work; sliced deli meat can also be used)
½–¾ of a whole onion
2 russet potatoes or 5 new or small potatoes
1/8 tsp coriander
1/8 tsp turmeric
1/8 tsp pepper
1/8 tsp oregano
1/8 tsp cumin
1/8 tsp cilantro
1/8 tsp rosemary
1/16 tsp Tony Chachere’s Original Creole Seasoning (the green canister)
2 cans no-salt green beans
½ cup low- or no-salt beef broth (any broth will work)
½ cup Bloody Mary mix (tomato juice works just fine, too)

Directions

Slice bacon into 1″ pieces, dice onion to ¼”, and dice potatoes to 1/2″ pieces.
In a nonstick pan over medium-high heat, cook the bacon and onions. As those are cooking, add the spices. Continue until the bacon is cooked and the onions are soft. Do not drain the bacon grease.
If using a slow cooker, transfer the meat, onion, and spice mixture to the slow cooker at this point. If cooking on the stove, transfer the mixture to a large pot.
Add the green beans, broth, Bloody Mary mix, and potatoes. If cooking in a slow cooker, start on high for the first hour, then reduce the heat to medium-low and cook for 4 hours. If cooking on the stove, bring the mixture to a boil over medium heat, reducing to a simmer over medium-low or low heat. Allow to simmer for 30 minutes, stirring occasionally.
Once the potatoes are tender, it’s ready to serve.

Serving Suggestion: This recipe generally serves 4 people, with a ¼-½ cup serving size.

This isn’t a fancy dish. It’s simple, comforting, and dependable—just like the gatherings where it’s always expected to show up. It’s also versatile and pairs well with just about anything you’d find on a farm table, from fried chicken and meatloaf to roast beef or a summer cookout. And judging by how often people ask for it, I’ll keep bringing it.

Simple food. Big flavor. Always requested.