This Southern green bean recipe is associated with Dolly Parton and Rachel Parton George’s cookbook, Good Lookin’ Cookin’. Fresh beans simmer with onion, chicken stock, and bacon drippings until tender. Chopped crisp bacon adds flavor and texture just before serving.

Find more recipes in our Dolly Parton Recipe Collection.

Recipe Information

Prep Time: 20 minutes
Cook Time: Approximately 1 hour 40 minutes
Total Time: Approximately 2 hours
Servings: 8
Difficulty: Easy — Level 2 of 5
Cost: Economical — $$
Region / Ethnic Origin: Southern United States, Appalachian tradition

Ingredients

• 8 slices bacon
• Olive oil, as needed
• 2 pounds fresh whole green beans
• 1 medium onion, quartered from top to bottom
• 4 cups (32 ounces) chicken stock
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder

Preparation

1. Cook the bacon. In a large cast-iron skillet over medium heat, cook the bacon until crisp, approximately 8–10 minutes. Transfer to a paper towel-lined plate. When cool enough to handle, chop the bacon and set it aside.
2. Reserve the drippings. Measure 1/4 cup of the bacon drippings. If there is not quite enough, add olive oil to make 1/4 cup total.
3. Prepare the green beans. Rinse the beans thoroughly, drain, and pat dry. Trim the stem ends and snap or cut the beans in half.
4. Combine the ingredients. Place the green beans in a large heavy-bottomed pot. Add the reserved bacon drippings, quartered onion, chicken stock, salt, black pepper, garlic powder, and onion powder.
5. Simmer covered. Bring to a boil, stir, then reduce to a gentle boil. Cover and cook for approximately 1 hour, stirring occasionally and checking that the pot has enough liquid to prevent scorching.
6. Reduce the broth. Remove the lid, stir gently, and taste the cooking liquid. Continue cooking uncovered for approximately 30 minutes, allowing the broth to reduce and the beans to become fully tender.
7. Finish and serve. Transfer the green beans and onions to a serving bowl, spoon over a little of the flavorful cooking liquid, and scatter the reserved chopped bacon on top. Serve hot.

Cook’s Notes

Traditional texture: These are deliberately long-cooked Southern green beans, not crisp-tender beans. The extended simmer develops their characteristic soft texture and seasoned flavor.

Watch the liquid: The amount of evaporation depends on your pot and burner. If the beans threaten to dry out before becoming tender, add a little more stock or water.

Salt carefully: Bacon and chicken stock both contribute salt. Choose reduced-sodium stock if preferred, and adjust the final seasoning after the broth has reduced.

Make ahead: The green beans can be cooked earlier in the day and gently reheated. For the best texture, reserve the crisp bacon until serving.

Storage: Refrigerate promptly in shallow, covered containers and use within 3–4 days. Reheat until hot throughout.

Serving Suggestions

Dolly Parton’s Skillet Cornbread: Serve warm wedges to soak up the savory cooking broth.

Dolly Parton’s Buttermilk Biscuits: Another classic bread to serve with these slow-simmered beans.

Beverage Suggestions

Instant Pot Iced Tea: A refreshing accompaniment to this Southern side dish.

Editorial Disclaimer: This recipe is part of an independent Carter Family Recipes collection celebrating the cooking traditions associated with Dolly Parton. It may be an adaptation or independently developed interpretation rather than an exact reproduction of a previously published recipe. Carter Family Recipes is not affiliated with or endorsed by Dolly Parton, Rachel Parton George, Dollywood, or their representatives.