Vegan Southern Green Beans and Potatoes

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Vegan Southern Green Beans and Potatoes

Vegan Southern Green Beans and Potatoes, is a flavorful version of the popular classic Southern side dish. Fresh green beans and baby potatoes cooked with onions, garlic, and smoked paprika
Vegan Southern Green Beans and Potatoes

Since living here in Florida, I have been moved to prepare a lot more Southern-Style dishes, like my Smothered Tofu, Biscuit, And Gravy, Southern Collard Greens, and my Southern Black Eyed Peas.

This Vegan Southern Green Beans and Potatoes is my new favorite dish. Traditionally green beans are cooked with bacon and potatoes but with my classic dish and served as side dish. With my version,  you won't even miss the bacon. It was so delicious, I ate it alone for supper and didn't even eat the other dishes I prepared, next time I'm planning to add some coconut bacon.

Vegan Southern Green Beans and Potatoes

Traditionally the green beans and potatoes are cooked for at least an hour but I cooked mine for less so that the greens are not mushy. The beauty of this recipe is that it will work for both fresh or frozen green beans, I haven't tried it with canned green beans but I'm sure it will be fine.

I used smoked paprika to give the bacon-like flavor but you could substitute with vegan sausage or liquid smoke.

Southern Green Bean and Potatoes




232 kcal / 970 kJ
4 g
6 g
45 g
Per 100g

Cooking Time

15 min
25 min
Ready in:
40 min
4 servings



  1. Heat oil in a large saucepan over medium-high. Add onion and cook until soft, about 3 minutes. Add garlic and cook for 60 seconds stirring. Stir in potatoes, paprika, Bragg liquids aminos and vegetable broth.
  2. Bring to boil, cover saucepan and reduce to simmer and allow to cook for 10 minutes.
  3. Add green beans and cook for 15 more minutes or until tender. Stir in butter.
  4. Season with salt and pepper and enjoy!


Vegan Southern Green Beans And Potatoes

Michelle Blackwood

Hi, I’m Michelle, I’m the voice, content creator and photographer behind Healthier Steps. I share vegan and gluten-free recipes because of past health issues. My goal is to help you make healthier choices and show you how healthy eating is easy and delicious.

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  1. Kelly
    November 2, 2019

    Trying this today!

  2. Marci
    September 23, 2019

    These green beans are absolutely delicious and so easy! I used Hungarian Paprika and didn’t even miss the bacon in traditional green beans. Thanks for sharing.

    • Michelle Blackwood
      September 23, 2019

      Marci, I’m so happy you enjoyed it. Thank you very much for your feedback, it’s awesome!

  3. Joy Hartsfield
    April 23, 2019

    Tried this for an Easter side dish to accommodate my Niece and her new eating habits. It was a huge hit with the whole family. Will make again, even if the “weird” eater isn’t there LOL! It’s hard for this Southern cook to learn new things, but I’m trying!

    • Michelle Blackwood
      April 23, 2019

      Lol, I’m so happy everyone enjoyed it. Thank you very much for your feedback. Please try Sweet Potato Pie and Southern Black-Eyed Peas Stew recipes.

  4. Donna
    August 17, 2018

    Trying now. The cayenne pepper is missing in the directions. Thanks.

    • Michelle Blackwood
      August 17, 2018

      Thank you Donna, I’m editing right now. Hope you enjoy.

  5. Ana Gonzalez
    June 27, 2018

    I just made this recipe and was delicious! (i added a little bit of agave syrup). Here, in Spain we only cook green beans and potatoes with water and salt, and then eat with olive oil and vinegar on top, so this recipe was quite different and extremely good!

    • Michelle Blackwood
      June 27, 2018

      Thank you Ana for your feedback, so happy you got to try this recipe done a different way. I’m happy you enjoyed it.

  6. Beverly
    June 17, 2018

    What plant based entree might you serve this with?

    • Michelle Blackwood
      June 17, 2018

      Beverly, it is delicious with any of my stews, curries, or even my smothered tofu.

      • Sonja
        June 29, 2018

        That sounds so good. I don’t eat tofu or soy so I used this (without liquid aminos) as a side dish for an oven roasted portabella mushroom. (rubbed in avocado oil, sprinkled with pink Himalayan salt, pepper, and garlic powder.)

  7. Adrienne
    June 14, 2018

    This recipe was delicious!!! I have also tried the chickpea salad recipe which rocked also. It’s a great site for vegan food.

    • Michelle Blackwood
      June 17, 2018

      Thank you Adrienne. I’m so happy you enjoyed my recipes. Thank you for your feedback.

  8. Salaamah
    May 18, 2018

    I want to try this recipe it promises to be sooo good. I need to know when to add the cayenne pepper. Also, the pic shows another bean of some sort, is this a part of the recipe or a pic of something altogether different?

    • Michelle Blackwood
      May 18, 2018

      Hello Salaamah, you can add the cayenne pepper at the end, I think you are seeing chopped onions, I only used green beans and the potatoes.

  9. Mary Pat
    April 3, 2018

    This was delicious! The broth had a nice, subtle smoky flavor. I have made several of the recipes I found on It’s a great site!

    • Michelle Blackwood
      April 3, 2018

      Thank you Mary, so happy you enjoyed this recipe it is certainly one of my favorite.

  10. Joys
    December 20, 2017

    Absolutely delicious.

    • Michelle Blackwood
      December 20, 2017

      Thank you Joys!