- Side
- Southern
- One pot
- Make-ahead
- Smoker
- Stovetop
- Kid-friendly
- Budget-friendly
Good for, as AI judged the whole recipe.
Ingredients
- 6 slices
thick-cut bacon, cut crosswise into 1/2-inch pieces
- 1
yellow onion, halved and thinly sliced
- 3 cloves
garlic, minced
- 2 lb
green beans, ends trimmed, snapped in half
- 1 lb
baby potatoes, halved (quartered if large)
- 2 1/2 cups
chicken broth
- 2 tbsp
apple cider vinegar
- 1 tsp
light brown sugar
- 1 tsp
kosher salt, plus more to taste
- 1/2 tsp
black pepper, freshly ground
- 1/4 tsp
crushed red pepper flakes (optional)
- 2 cups
wood chunks or chips, hickory or pecan
- Dairy-free
- Gluten-free
Not checked: wood chunks or chips, hickory or pecan.
Diets guessed by AI from the ingredients, not checked.
Steps
- Step 1
Set up your smoker for indirect cooking at 275°F, adding the hickory or pecan wood. While it comes up to temperature, trim and snap the green beans and halve the potatoes.
20 min · 275°F
- 2 lb green beans
- 1 lb baby potatoes
- 2 cups wood chunks or chips, hickory or pecan
- Step 2
Set a 12-inch cast-iron skillet or other lidded ovenproof pan on the stovetop over medium heat. Add the bacon and cook, stirring now and then, until the fat has rendered and the edges are browned but not crisp, 7 to 9 minutes.
9 min
- 6 slices thick-cut bacon
- Step 3
Add the onion and cook, stirring, until softened and golden at the edges, about 6 minutes. Stir in the garlic and cook 1 minute more, until fragrant.
7 min
- 1 yellow onion
- 3 cloves garlic
- Step 4
Add the broth, cider vinegar, brown sugar, salt, black pepper and red pepper flakes. Scrape the bottom of the pan and bring to a simmer, then turn off the heat.
4 min
- 2 1/2 cups chicken broth
- 2 tbsp apple cider vinegar
- 1 tsp light brown sugar
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/4 tsp crushed red pepper flakes
- Step 5
Pile the green beans and potatoes into the pan and stir so everything is coated in the liquid. The beans will sit above the broth at first; that's fine, they settle as they cook.
- 2 lb green beans
- 1 lb baby potatoes
- Step 6
Set the uncovered pan on the smoker and cook for 45 minutes, stirring once halfway, so the beans and pot liquor take on smoke.
45 min, hands-off · 275°F
- Step 7
Cover the pan tightly with its lid or a sheet of foil and cook until the beans are soft and silky and a potato crushes easily against the side of the pan, 60 to 75 minutes more. Check once near the end and add a splash of water or broth if the pan looks dry.
1 hr 10 min, hands-off · 275°F
- Step 8
Let the pan rest off the heat for 10 minutes, then taste the pot liquor and add salt, pepper or another splash of vinegar as you like. Serve the beans and potatoes in shallow bowls with the liquor spooned over.
10 min, hands-off
Where it’s from
Written by AI from an idea
Version 1, saved Oct 5, 2026