Side Dish: United States – Indiana, Midwestern United States – Hoosier Green Beans

Serving Size: 6

Approximate Time

Prep 15 min

Cook 35 min

Total 50 min

Ingredients

- 2 lb (907 g) fresh green beans, trimmed and cut into 1-2 inch pieces
- 6 slices bacon, approx. 6 oz (170 g), cut into 1/2-inch pieces
- 1 medium yellow onion, about 8 oz (225 g), finely chopped
- 1 lb (454 g) small red or new potatoes, scrubbed and halved (or quartered if larger)
- 2 cups (475 ml) low-sodium chicken broth (or vegetable broth)
- 3/4 cup (180 ml) water
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (2.5 g) freshly ground black pepper
- 1/2 tsp (2 g) granulated sugar (optional, to round flavors)
- 1 tbsp (15 g) unsalted butter (optional, for finishing)
- 2 tbsp (8 g) fresh parsley, chopped, for garnish

Instructions

Short Description:
Tender green beans and small potatoes slowly simmered with crisp bacon and sweet onion until richly flavored — a classic Hoosier side dish.

Regional Notes:
This Indiana (Hoosier) version cooks green beans with bacon, onion, and potatoes, reflecting Midwestern and German-American traditions of one-pot, hearty vegetable sides. Compared with simpler steamed or sautéed beans, this preparation is heartier and often served alongside roast meats or fried chicken.

1. In a large Dutch oven or heavy pot over medium heat, add the bacon pieces and cook, stirring occasionally, until the fat renders and the bacon is crisp, about 6–8 minutes.
2. Use a slotted spoon to transfer half of the crisp bacon to a plate lined with paper towel; reserve for garnish. Leave the remaining bacon and all drippings in the pot.
3. Add the chopped onion to the pot with the bacon drippings and sauté until softened and translucent, about 4–5 minutes.
4. Add the trimmed green beans and halved potatoes to the pot and stir to coat in the drippings and onions for 1–2 minutes.
5. Pour in the chicken broth and water, then add the salt, pepper, and optional sugar. Increase heat to bring the pot to a gentle boil.
6. Once boiling, reduce heat to low, cover the pot, and simmer until the potatoes are fork-tender and the green beans are very tender, about 20–25 minutes. Stir once or twice during cooking and check liquid level; add up to 1/4 cup (60 ml) water if it reduces too far.
7. When vegetables are tender, stir in the reserved crisp bacon and the butter (if using) until melted and well combined. Taste and adjust seasoning with additional salt and pepper if needed.
8. Transfer to a serving bowl, sprinkle with chopped parsley and the remaining bacon pieces, and serve warm.