Paula Deen's String Beans Recipe: Southern-Style Smoky Bacon and Tomato Simmer

Paula Deen’s string beans recipe brings that unmistakable Southern charm to your dinner table with its smoky bacon and tomato simmer. This dish captures her signature bold flavors—rich, savory, and slightly sweet—using crispy bacon, fresh tomatoes, and a touch of garlic for depth.

The secret lies in slow-cooking the beans until they’re tender yet still hold their shape, absorbing all that smoky, buttery goodness along the way.

What makes this recipe special is how it balances simplicity with restaurant-quality results. You’ll start with crispy bacon for that unmistakable smoky aroma, then build layers of flavor with garlic, onions, and fresh tomatoes.

The beans simmer in a rich broth until they’re perfectly tender, creating a dish that’s hearty enough for a family meal but still light enough for a weeknight dinner.

By the end, you’ll have a pot of vibrant, smoky string beans with crispy bacon bits scattered throughout—each bite delivers that perfect mix of tender vegetables, savory bacon, and bright tomato notes.

This is the kind of dish that tastes like a hug from Southern hospitality, and it’s easier to make than you’d expect.

The best part? This recipe scales beautifully, whether you’re feeding a crowd or just treating yourself to a taste of the South. Serve it alongside cornbread or grilled chicken for a complete meal that’ll have everyone asking for seconds. Let’s get cooking!

Ingredients for paula deen string bean

Sixteen ingredients, Southern soul in every bite. The secret’s in that smoky bacon and sweet tomato simmer.

The bacon is non-negotiable here—thick-cut from Costco gives the best crispy edges, but any quality bacon works. Look for applewood-smoked if you can find it, though hickory is classic too. Fresh string beans are ideal, but frozen works perfectly if you’re in a pinch. Just don’t thaw them first—toss them straight from the freezer into the pot. The Roma tomatoes should be firm and red; Heinz or Muir Glen cans are great shortcuts if you’re not using fresh. For the broth, low-sodium is key—we’re adding plenty of salt later.

No thick-cut bacon? Regular bacon, chopped into smaller pieces still works, but it’ll be less crispy. Fresh tomatoes not in season? Canned diced tomatoes with juices (like Muir Glen) are a great stand-in—just drain most of the liquid. Short on thyme? Dried oregano at half the amount gets you close. The flour is just for thickening, so any all-purpose will do. If you’re feeling fancy, cornmeal mixed with flour adds a nice Southern twist. The sugar and vinegar might sound odd, but trust me—they balance the smokiness perfectly.

This dish tastes even better the next day, so make extra if you can. Store in an airtight container in the fridge for up to 5 days. The bacon bits stay crispy for about 3 days, so save those for garnishing. Freezes beautifully for up to 3 months—just reheat gently with a splash of water. I always keep a jar of the leftover broth in the freezer for soups later.

Step-by-step instructions for Paula Deen's string beans

Here's how to create this Southern classic with rich, smoky flavors and tender string beans.

Cut the 8 oz thick-cut bacon into ½-inch pieces and place them in a large skillet over medium heat. Let the bacon cook undisturbed for 5-6 minutes until the edges begin to crisp and the fat starts to render out. This initial rendering creates the foundation for that signature smoky flavor.

Once the bacon is about 75% cooked and the fat has rendered out to about ½ cup, use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving the fat in the skillet. Don't drain the fat—this bacon fat is pure liquid gold for your string beans. Reduce the heat to medium-low and keep the skillet warm for the next step.

Add the diced yellow onion to the skillet with the bacon fat and cook for 4-5 minutes, stirring occasionally, until the onions become translucent and begin to soften. The onions should release their sweetness and start to caramelize slightly at the edges.

Next, add the minced garlic cloves and cook for another 30 seconds until fragrant. You'll know it's ready when you can smell that wonderful garlic aroma filling your kitchen. Be careful not to let the garlic burn—it should just barely turn golden around the edges. Remove the skillet from heat temporarily while you prepare the string beans.

Trim the ends off the 1.5 lb string beans and discard any discolored or tough stems. Cut the beans into 2-inch lengths if they're particularly long. Bring a large pot of salted water to a boil and add the string beans. Cook for 3-4 minutes until they're bright green and just beginning to soften—but don't overcook them. Drain and set aside.

This quick parboil ensures your string beans will cook through perfectly in the final simmer without becoming mushy. The slight al dente texture they develop now will translate to tender-crisp beans in your finished dish. Keep the beans warm while you prepare the sauce components.

Return the skillet with onions and garlic to medium heat. Add the diced fresh roma tomatoes, the 1 tsp sugar, and the 1 tbsp apple cider vinegar. Cook for 5-6 minutes, stirring occasionally, until the tomatoes break down and form a thick, saucy consistency. The vinegar will brighten the flavors while the sugar helps balance any acidity.

Sprinkle the 1 tbsp all-purpose flour over the tomato mixture and stir vigorously for 1 minute to cook off the raw flour taste. Then pour in the 2 cups chicken broth, scraping up any browned bits from the bottom of the pan. Add the 1 tsp salt, 0.5 tsp black pepper, 0.5 tsp dried thyme, and 0.5 tsp smoked paprika. Stir well and bring to a gentle simmer.

Add the parboiled string beans and the crispy bacon pieces to the skillet with the tomato sauce. Stir gently to coat the beans evenly with the smoky mixture. Reduce the heat to low and let the entire dish simmer uncovered for 15-20 minutes, stirring occasionally. The beans should absorb the flavors while maintaining their bright green color and tender texture.

Taste and adjust the seasoning if needed—you might need a bit more salt or vinegar to balance the flavors. When the beans are tender but still hold their shape (they should be bright green with just a slight softness), remove from heat. Stir in the 2 tbsp cold butter and the 0.25 cup chopped fresh parsley. The butter will add richness while the parsley provides a fresh finish. Serve immediately over hot cooked rice or with crusty bread to soak up that delicious smoky sauce.

Best sauces and condiments for this recipe

Classic Southern Tomato Sauce

This smoky tomato base is the heart of Paula Deen’s string beans, where Roma tomatoes break down into a rich, velvety sauce.

I start by cooking 4 diced Roma tomatoes with 1 tsp sugar and 1 tbsp apple cider vinegar in the bacon fat until they soften (5-6 minutes). The sugar balances the acidity while the vinegar brightens the flavors—don’t skip it!

For extra depth, I add ½ tsp smoked paprika and ½ tsp dried thyme to echo that classic Southern smokiness. 🍅

Creamy Butter Finish

The final touch is always 2 tbsp cold butter swirled into the finished dish just before serving. This adds a luxurious richness that cuts through the smoky flavors. I let the butter melt gently over low heat for 30 seconds while stirring constantly to prevent burning.

For an extra Southern touch, I sometimes fold in 1 tbsp cornmeal with the butter to add a subtle crunch. The contrast of creamy butter against the crispy bacon bits is pure comfort food magic.

Spicy Kick Variations

If you love heat, add ½ tsp cayenne pepper or 1 tsp hot sauce (like Tabasco) to the tomato sauce while simmering. For a smoky-spicy twist, I’ve used ¼ tsp chipotle powder instead of smoked paprika.

Always taste as you go—start with less and adjust to your preference. A sprinkle of red pepper flakes on top right before serving adds a nice visual pop too. 🌶️

Tangy Vinegar Brightness

The 1 tbsp apple cider vinegar might seem small, but it’s essential for cutting through the richness of the bacon fat. I’ve tried other vinegars like balsamic or white wine vinegar, but apple cider’s mild sweetness and acidity work best here.

For an extra tangy kick, I’ll add ½ tsp lemon juice at the very end. This balances the dish perfectly, especially if you’re serving it with rich sides like mac and cheese or cornbread.

Herbaceous Freshness

Always finish with ¼ cup chopped fresh parsley—it’s the secret to making this dish feel fresh and vibrant. I pulse the parsley in a food processor for a finer texture that distributes evenly. If parsley isn’t available, chopped chives work beautifully too.

For a more robust herb profile, I’ve added 1 tsp fresh thyme leaves along with the parsley. The bright green color makes the dish look as good as it tastes!

Smoky Paprika Boost

The ½ tsp smoked paprika is what gives this dish its signature depth. I recommend Penzeys brand for its consistent quality. For an even smokier flavor, I’ll add ¼ tsp liquid smoke (like Colman’s) to the tomato sauce while simmering.

If you’re feeling adventurous, try ½ tsp chipotle powder in adobo sauce for a Mexican-Southern fusion twist. The smokiness should be noticeable but not overpowering—think campfire on a summer evening. 🔥

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