Soups & Stews
Paula Deen's string beans recipe delivers that unmistakable Southern comfort in a single pot, where smoky bacon and ripe tomatoes create a symphony of flavors. This one-pot method captures her signature approach—rich, hearty, and impossible to resist—without the fuss of multiple dishes.
The secret lies in slow-cooked bacon rendering its fat into the beans, while tomatoes add a tangy depth that balances the richness.
What makes this recipe truly special is how effortlessly it combines bold Southern flavors with hands-off convenience. You’ll start by crisping thick-cut bacon until fragrant, then let it infuse the beans with its smoky essence as they simmer.
The addition of garlic, onion, and a splash of vinegar transforms simple green beans into a dish that tastes like a Sunday supper. It’s the kind of meal that feels indulgent yet remains approachable for weeknight dinners.
By the time your kitchen fills with that aromatic, savory steam, you’ll have tender beans coated in a velvety sauce, their edges just slightly crisped from the bacon’s rendered fat.
The dish is hearty enough to stand alone but pairs beautifully with cornbread or grilled chicken. Every bite delivers that classic Southern soul—comforting, satisfying, and full of character.
This recipe is designed to work with fresh or frozen string beans, making it versatile for any season. The one-pot approach means minimal cleanup, while the slow cooking allows flavors to meld into perfect harmony. Let’s bring a taste of Paula Deen’s kitchen to your table with this foolproof method.
Ingredients for paula deen string bean
Thick-cut bacon, smoky paprika, and tender string beans create Paula Deen's signature Southern comfort in one pot.
| Ingredient | Amount | Notes |
|---|---|---|
| String Beans 🍃 | 1 ½ lb | Fresh or frozen, trimmed |
| Thick-Cut Bacon 🥓 | 8 oz | Not pre-cooked, cut into pieces |
| Yellow Onion 🧅 | 1 whole | Medium, diced small |
| Garlic Cloves 🧄 | 4 cloves | Fresh, minced fine |
| Canned Tomato Sauce 🍅 | 1 cup | No salt added preferred |
| Apple Cider Vinegar 🍏 | 2 tbsp | For tangy brightness |
| Dried Thyme 🌿 | 1 tsp | Or 1 tbsp fresh |
| Smoked Paprika 🌶️ | 1 tsp | For authentic Southern flavor |
| Ground Black Pepper 🌶️ | ½ tsp | Freshly cracked |
| Kosher Salt 🧂 | 1 ½ tsp | Adjust to taste |
| Butter 🧈 | 2 tbsp | Unsalted, for richness |
| Fresh Parsley 🌿 | ¼ cup | Chopped, for garnish |
| Red Pepper Flakes 🌶️ | ¼ tsp | Optional, for heat |
The bacon is the star here—thick-cut, not pre-cooked, so it renders slowly and infuses the beans with deep, smoky flavor. Look for thick slices at the butcher counter or the meat department, not the thin, flimsy kind. If you can't find thick-cut, regular bacon cut into 1/2-inch pieces works too, but it won't crisp as well. The string beans? Fresh is ideal, but frozen works perfectly—just don't thaw them first. Trim the ends carefully, but don't worry about peeling; the skins add texture. For the tomato sauce, no-salt-added is key—you'll control the seasoning yourself. If you can't find it, regular canned tomatoes work, but drain them well to avoid excess moisture.
No thick-cut bacon? Regular bacon cut into 1/2-inch pieces is your best bet, but expect slightly less crisp. Fresh thyme unavailable? Dried works at one-third the amount, but toast it in a dry pan for 30 seconds first to wake up the flavor. The apple cider vinegar adds that classic tang—white vinegar or lemon juice can substitute, but cider vinegar has the right depth. For the tomato sauce, San Marzano canned tomatoes are the gold standard, but any good-quality canned tomatoes will do. If you're using fresh tomatoes, roast them first for a deeper flavor. The red pepper flakes are optional, but if you add them, toast them lightly in a dry pan to intensify the heat.
This dish tastes even better the next day—reheats beautifully with a splash of water or broth. Store leftovers in an airtight container in the fridge for up to 5 days, or freeze for 3 months. For meal prep, portion into individual containers so you can grab and reheat portions quickly. The bacon fat solidifies when chilled, so if you're freezing, let it cool completely before storing. Garnish with fresh parsley just before serving to keep it vibrant.
Why You'll Love This Recipe
- Bacon Cravings Fixed: The salty, smoky crunch of thick-cut bacon is the star here—no fancy cuts needed. I just fry it until crispy, drain all but a little fat, and let those edges caramelize into the beans. That first bite? Pure satisfaction, every single time.
- One-Pot Magic: Honestly, this recipe is my lazy-day hero. You toss everything—beans, onions, garlic, tomato sauce—into one pot with the bacon fat, stir, and let it simmer. No chopping like a fine chef, no fancy techniques. Just throw it together while you check emails or scroll through memes.
- Leftovers That Shine: Between us, this dish begs to be made extra. The flavors deepen overnight, and reheated, it’s even better—maybe because the bacon gets slightly softer, or maybe because you’re just that excited to eat it again. I’ve had it cold in salads, warmed up for sandwiches, and even tossed with rice. It’s that adaptable.
- Budget-Friendly Feast: String beans and canned sauce won’t break the bank, and bacon? You can use the good stuff or cut corners—it still tastes like a celebration. I’ve fed six people for under $12 with this, and no one ever complains. That’s the kind of recipe that makes you feel like a hero without draining your wallet.
Step-by-step instructions for Paula Deen's string beans recipe
Here's how to create this rich, smoky one-pot dish with minimal cleanup and maximum flavor.
Cook the Bacon Until Crispy
Place the 8 oz thick-cut bacon pieces in a large, deep skillet over medium heat. Let them cook undisturbed for 5-6 minutes until the edges begin to crisp and the fat starts rendering. This initial rendering creates the flavor foundation for the entire dish.
Once the bacon is about 75% cooked and the fat has rendered out (you should have about ¼ cup), carefully remove the bacon pieces with a slotted spoon and set them aside on a paper towel-lined plate. Leave the rendered bacon fat in the skillet—this is where all the magic happens. You'll notice the fat will be golden and slightly smoky, which carries the essence of the bacon through the entire recipe.
Sauté Onion and Garlic in Bacon Fat
Add the diced yellow onion to the skillet with the rendered bacon fat. Cook over medium heat for 5-6 minutes, stirring occasionally, until the onions soften and begin to turn golden brown. This step develops their natural sweetness and removes any sharpness.
After the onions are softened, add the 4 minced garlic cloves and cook for another 30 seconds until fragrant. You'll know it's ready when you can smell that unmistakable garlic aroma filling your kitchen. Be careful not to let the garlic burn—it should just be golden around the edges, not dark brown. Remove the skillet from heat temporarily while you prepare the string beans.
Prepare and Add String Beans
If using fresh string beans, trim both ends and cut into 1-inch pieces. If using frozen, there's no need to thaw them first. Add the 1.5 lb string beans to the skillet with the onions and garlic. Stir to coat them evenly in the bacon fat and spread them out in a single layer.
Return the heat to medium and cook the string beans for 5 minutes, stirring occasionally. This allows them to soften slightly and absorb some of that incredible bacon flavor. After 5 minutes, add the 1 cup canned tomato sauce, 2 tbsp apple cider vinegar, 1 tsp smoked paprika, 1 tsp dried thyme, 0.5 tsp ground black pepper, and 1.5 tsp kosher salt. Stir everything together thoroughly to combine all the flavors.
Simmer Until Tender
Bring the mixture to a gentle simmer, then reduce the heat to low. Cover the skillet and let it cook for 15-18 minutes, stirring occasionally. You're looking for the string beans to become tender but still hold their shape—when you pierce one with a fork, it should offer slight resistance but still be easily fork-tender.
After 15 minutes, add the 2 tbsp butter to the skillet. Stir it in and let the mixture cook uncovered for another 2-3 minutes. This allows the butter to melt and create a rich, velvety finish to the dish. The butter also helps balance the acidity from the apple cider vinegar and adds another layer of depth to the flavor.
Finish and Serve
Return the reserved bacon pieces to the skillet and stir everything together. Cook for another 2-3 minutes to heat the bacon through and allow all the flavors to meld together. Taste and adjust the seasoning if needed—you might want to add a pinch more salt or a splash more vinegar to balance the flavors to your preference.
Remove the skillet from heat and stir in the 0.25 cup chopped fresh parsley and 0.25 tsp red pepper flakes (if using). Let the dish sit for 2-3 minutes to allow the parsley to release its fresh aroma. Serve immediately over hot rice or crusty bread—this one-pot masterpiece is best enjoyed straight from the skillet while everything is hot and the flavors are at their peak.
Pro Tips For Making Paula Deen String Bean
- CRISP THE BACON LOW: Bacon’s magic happens when it’s cooked slow and steady—not blasted on high heat. I learned this the hard way after my first batch turned out greasy and rubbery. Use medium-low heat, flip every 3-4 minutes, and resist the urge to rush. Crispy edges mean flavor, not smoke.
- TRIM BEANS LIKE A PRO: Skip the time-consuming ends—just snap each string bean in half where it naturally bends. This cuts prep by half and keeps the beans whole for better texture. (Yes, even if you’re impatient like me, this actually works.)
- SAUTÉ ONIONS UNTIL GOLDEN: Don’t just soften them—cook the onions until they’re deep golden, almost caramelized, before adding garlic. This adds sweetness that cuts through the richness of the bacon. I used to stop at pale yellow and wondered why my dish tasted flat.
- STIR THE TOMATO SAUCE: After adding the tomato sauce, give it a quick stir to break up any clumps before simmering. Letting it sit thick and uneven means you’ll end up with a gluey mess instead of a smooth, flavorful sauce. (Your future self will thank you.)
Health benefits of this dish
Rich in Plant-Based Protein
String beans are a fantastic source of plant-based protein, delivering about 2 grams per ½ cup serving. When prepared Paula Deen-style with bacon and butter, this dish becomes a more substantial meal while still keeping the protein content impressive.
The beans also provide fiber—about 3 grams per serving—which supports digestion and keeps you feeling full longer. 💪
Heart-Healthy Fats
The bacon and butter add richness, but they also contribute beneficial fats when balanced. The monounsaturated fats in olive oil (if you choose to add it) and the omega-3s from the beans support cardiovascular health.
For a lighter version, I sometimes swap half the butter for unsalted olive oil—it keeps the dish flavorful while reducing saturated fat.
Antioxidant Powerhouse
String beans are packed with antioxidants like vitamin C and vitamin A. A single serving provides over 20% of your daily vitamin C needs, which boosts immunity and skin health.
The smoked paprika and thyme in this recipe add extra antioxidant benefits, making it a flavorful and nutritious dish. 🌿
Low-Calorie Comfort
Despite its indulgent flavors, this dish remains relatively light. A serving of Paula Deen's string beans clocks in at around 180-220 calories, depending on how much bacon fat you use.
The high fiber content helps balance the richness, making it a satisfying yet guilt-free option for a weeknight dinner. Perfect for those who want comfort without the calorie overload!
Bone-Strengthening Nutrients
The beans provide essential minerals like calcium and magnesium, which are crucial for bone health. The bacon adds zinc, supporting immune function, while the tomato sauce contributes lycopene, an antioxidant linked to reduced inflammation. It’s a one-pot meal that quietly packs a nutritional punch. ✨
Digestive Benefits
The fiber in string beans promotes a healthy gut, while the combination of garlic and thyme has natural anti-inflammatory properties. The apple cider vinegar not only adds tang but also aids digestion.
For an extra boost, I sometimes add a pinch of ground flaxseed at the end—it adds omega-3s and even more fiber without altering the flavor. 💡
Nutrition facts
Frequently asked questions
Can I use regular green beans instead of string beans?
String beans and regular green beans are essentially the same, just with slightly different shapes. Use the same recipe measurements, but you might want to trim the ends of regular green beans a bit longer since they tend to be thicker. The cooking time will be identical, so no adjustments are needed.
How do I make this recipe without bacon?
For a vegetarian version, replace the bacon with 2 tbsp olive oil or 2 tbsp bacon-flavored cooking oil (like Smart Balance Bacon). Add ½ tsp liquid smoke or ¼ tsp smoked paprika extra to mimic the smoky depth, and use 1 tbsp nutritional yeast for a savory umami boost. The dish will still be delicious with these substitutions!
Can I make this recipe in a slow cooker?
Yes! Cook the bacon first as directed, then transfer everything (including bacon fat) to your slow cooker. Add the beans, tomato sauce, vinegar, and spices. Cook on low for 3-4 hours or high for 1.5-2 hours, stirring occasionally. Finish with butter and parsley just before serving, as the slow cooker won't crisp the bacon as well.
Why does my dish taste too salty?
This usually happens when using canned tomato sauce with added salt or over-salting during cooking. To fix it, add 2 tbsp apple cider vinegar or 1 tbsp lemon juice to balance the saltiness. If that's not enough, stir in 1-2 tbsp cold water to dilute the flavors slightly. For future batches, always use no-salt-added tomato sauce and taste frequently while cooking.
How can I make this dish spicier?
For extra heat, add ½ tsp cayenne pepper when you add the tomato sauce, or 1 tbsp hot sauce at the end. For a smoky kick, increase the smoked paprika to 1.5 tsp and add ½ tsp chipotle powder. If you love spice, try adding 1-2 diced jalapeños with the onions—they'll mellow as they cook but still add a nice burn.