Green Beans and New Potatoes Recipe

Green beans and new potatoes in a casserole dish with a serving utensil.

5 from 1 vote

This Green Beans and New Potatoes recipe is a one-pot, Sunday dinner, make-ahead friendly classic loaded with tender green beans, creamy new potatoes, smoky turkey, and crispy bacon. This southern green beans and potatoes recipe uses a Dutch oven for slow simmering, creating a deep, rich broth and melt-in-your-mouth vegetables.

Prep Time15

Cook Time3 16

Total Time3 31

Course: side, Side Dish

Cuisine: Southern

Servings:

Calories: 381kcal

Author: Jami Powell

Equipment

Dutch oven
Garlic press
Slotted spoon

Ingredients

1 ½ pounds fresh green beans trimmed and snapped in half
1 ½ pounds new potatoes (or baby red potatoes) halved or leave whole if small, washed
2 smoked turkey wings or drumsticks (about 1 to 1 ½ lbs total) frozen or thawed
4 to 5 slices regular bacon (about 6 ounces) chopped
1 medium yellow onion chopped
3 cloves garlic minced
6 cups low sodium chicken broth
2 tablespoons unsalted butter
¼ teaspoon smoked paprika
¼ teaspoon crushed red pepper flakes optional for heat
1 teaspoon sugar
1 ½ teaspoons kosher salt adjust to taste
¾ teaspoon black pepper

Instructions

Place a large Dutch oven over medium heat. Add chopped bacon and cook until just crisp, 4–5 minutes. Remove bacon with a slotted spoon, leaving 2–3 tablespoons drippings in the pot. Transfer cooked bacon to a small covered dish and refrigerate until the final step to keep it safe while the stew cooks.
Stir in butter, then onion, and cook for 3–4 minutes until softened. Add garlic and cook for 30 seconds.
Nestle smoked turkey (frozen or thawed) into the pot over the onion mixture. Pour in chicken broth, then add salt, pepper, smoked paprika, crushed red pepper flakes, and sugar.
Cover and bring to a gentle simmer.
Note: If thawed, simmer on low for 1½–2 hours. If frozen, simmer on low for 1¾–2¼ hours to ensure it’s heated through and releasing flavor, skimming any foam from the surface as needed.
Add potatoes and green beans, pushing them gently into the broth. Cover and simmer another 45–60 minutes until potatoes are tender and beans are silky. Remove turkey, shred the meat from the bones, and return it to the pot with the reserved bacon. Taste and adjust seasoning before serving.

Video

Notes

Storage Store leftover green beans and new potatoes in an airtight container in the fridge for up to 4 days.

Freeze Place in freezer-safe containers for up to 3 months.

Reheat Warm gently on the stovetop or in the microwave with a splash of broth to restore moisture.

Substitutions

Smoked Turkey: Swap for ham hock or smoked sausage for a different flavor.
New Potatoes: Use Yukon Golds or fingerling potatoes for a slightly different texture.
Chicken Broth: Use vegetable broth.

Adjustments Cooking time may need to be adjusted based on the geography of the area (high vs. low elevation), cookware (stoneware vs traditional bakeware), and outdoor temperature if grilling.

Nutrition information is only an estimate

Nutrition