1-First, in a large pot, brown and crisp the 4 slices of diced bacon over medium heat. Once it’s nice and crispy, Jennifer remove it from the pot and set it aside, leaving that flavorful bacon fat behind. This step kicks off the bacon-infused broth that makes the dish stand out.

2-Next, add the 2 pounds of green beans (with ends snapped off and halved) to the pot along with 2 cups of chicken broth, 2 cups of water, 1 teaspoon of seasoning salt, 1/2 teaspoon of black pepper, 1/2 teaspoon of garlic powder, and 1/4 teaspoon of crushed red pepper flakes if you’re adding some heat.

3-Bring everything to a boil over high heat, then reduce to medium-low, cover the pot, and let it simmer for 1 to 2 hours. Stir occasionally to ensure even cooking, aiming for beans that are very tender but not mushy for that ideal texture. Leaving the bacon in the pot during cooking can boost the flavor even more, though it might make it a bit soggier, so reserving it as noted keeps things crisp. For best results, don’t rush this part cooking for at least one hour, preferably closer to two, really lets the flavors meld.

4-Once the beans are done, drain them to remove excess liquid, then stir in the 1 tablespoon of butter if you’re using it for that rich coating. Adjust the seasoning to taste, perhaps adding a bit more black pepper for an authentic southern twist. Finally, sprinkle the reserved bacon over the beans and toss everything together to combine. This southern style green beans recipe not only highlights the classic flavor but also pairs well with traditional meals, making it a versatile choice for food enthusiasts and busy parents alike.