Make green beans taste amazing by adding bacon and garlic to them. This is a quick and easy side dish. Even though sautéed green beans are very tasty on their own, bacon and garlic really make this simple vegetable stand out.
One of my favorite ways to turn plain cooked green beans from “oh that’s just fine” to “gimme! gimme all the green beans!” is to add bacon and garlic to them.
I believe that side dishes, especially simple ones like green beans, are either overly complicated or not complicated enough, especially during the holiday season. Sure, green beans almondine is incredibly delicious. But there’s definitely some extra effort required! (And don’t even get me started on green bean casserole!).
Air fryer green beans are an easy favorite, but they’re not quite special enough for, say, Thanksgiving dinner. Italian-style green beans deliver on flavor, plus the cooking method is fairly straightforward.
However, bacon green beans are by far my favorite green vegetable to serve at parties (and sometimes just on a Tuesday!) Sometimes simple is the most direct road to addictively delicious, and this recipe is proof. It’s so easy to make (only four ingredients!) but the sweet, tender green beans with salty, crispy bacon taste great.
My favorite thing about this recipe is that it only takes 20 minutes to make and only needs one pan. No blanching or ice baths needed! This is a side dish that everyone will love. Move over green bean casserole – bacon is here to take your green bean game next level!.
Crisp, salty bacon pairs perfectly with fresh green beans for an easy side dish the whole family will love. Making green beans with bacon on the stovetop brings out the flavor of both ingredients and only takes about 15 minutes from start to finish.
Follow this simple recipe to learn how to cook green beans and bacon together for a savory side that’s sure to become a regular at your dinner table
Choose the Best Ingredients
Great ingredients are key to delicious green beans and bacon. Start with fresh, tender green beans. Look for beans that snap crisply when bent and avoid any limp or overly mature beans. I prefer slender haricots verts or regular green beans.
Thick-cut, high quality bacon is ideal. Artisanal or butcher-cut bacon has the best flavor Stay away from paper-thin bacon, which lacks smoky pork flavor.
When cooked correctly, the bacon infuses the beans with deliciously smoky, salty flavor.
Prep the Green Beans
Rinse the green beans under cool water and pat dry. Trim the stem ends. You can leave the curvy “tail” end for a pretty presentation.
Try to minimize trimming, as over-trimming causes the beans to soak up excess moisture during cooking. Use a sharp knife or kitchen shears for quick, easy trimming.
Cook the Bacon
Place the bacon slices in a large skillet over medium heat. Cook until the bacon is crispy and browned, about 8-10 minutes, flipping halfway.
Transfer the cooked bacon to a paper towel-lined plate to drain. Keep the bacon fat in the skillet.
Cooking the bacon first infuses the fat with smoky, salty flavor that will transfer beautifully to the green beans.
Sauté the Green Beans
With the hot bacon fat still in the pan, raise the heat to medium-high. Add the trimmed green beans and sauté for 4-5 minutes until the beans are lightly browned in spots and become tender but still have a crisp bite.
Stir the beans frequently so they cook evenly. The hot bacon fat prevents the need for any additional oil.
Return the Bacon to the Pan
Once the green beans are lightly browned and tender-crisp, return the crispy bacon pieces to the skillet. Toss to combine the bacon and green beans.
Cooking the bacon separately prevents it from being underdone or becoming overly browned and crispy.
Season Generously
Green beans need bold seasoning to balance their vegetal flavors. Season to taste with salt, pepper and any other spices you enjoy.
I love using garlic powder, onion powder, paprika or cayenne pepper for a kick. A squeeze of lemon brings welcome brightness.
Add Fresh Herbs (Optional)
Chopped fresh herbs like parsley, basil, dill or chives make a tasty addition. Stir them in right at the end for a pop of color and flavor.
Key Tips for Bacon Green Beans
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Use slender, tender green beans for the best flavor and texture
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Trim beans ends minimally to avoid soaking up excess moisture
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Cook bacon separately until crisp before sautéing beans
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Don’t overcook the beans – they should have a tender-crisp bite
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Season boldly with salt, pepper and other spices of choice
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Finish with a squeeze of lemon juice and/or fresh herbs
Serving Suggestions
Beyond being a simple side dish, bacon green beans also pair well with:
- Baked or mashed potatoes
- Pork chops or pork roasts
- Chicken or turkey
- Steak or burgers
- Salads, pasta salads
- Omelets, frittatas or quiche
Add some crunchy toasted breadcrumbs or nuts on top for extra texture and flavor. Leftovers can be enjoyed hot or cold.
More Delicious Ways to Cook Green Beans
While this stovetop method is quick and easy, there are lots of tasty ways to prepare fresh green beans. Try these:
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Roasted green beans – Toss with oil, roast at 425°F until browned.
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Grilled green beans – Toss with oil, grill over direct heat 2-3 minutes per side.
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Green beans almondine – Sauté beans with butter, garlic, lemon and almonds.
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Green bean salad – Toss raw or blanched beans with vinaigrette and shredded carrots.
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Green bean casserole – Beans, mushroom soup, fried onions, bake until bubbly.
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Steamed green beans – Steam over boiling water 3-4 minutes until tender-crisp.
Common Questions About Cooking Bacon and Green Beans
How do you know when green beans are done?
Test doneness by biting into a bean – it should be crisp-tender without any “squeak” or crunch. Take care not to overcook.
How much bacon do I need per pound of green beans?
2-3 strips of bacon provides plenty of flavor for 1 pound of trimmed green beans.
Can I cook it all in one pan?
Yes, but cooking the bacon first provides better results. The pre-cooked bacon is optimally crispy.
What if I don’t have fresh green beans?
Frozen beans work too, just thaw first and use within a couple days. Reduce cooking time by 1-2 minutes.
Can I use turkey bacon instead?
Sure, but the flavor won’t be quite as robust. Opt for a thick-cut turkey bacon for the best results.
Cooking green beans and bacon together on the stovetop is so fast and easy, with huge rewards when it comes to flavor. The bacon’s smoky saltiness pairs perfectly with the fresh, vegetal beans. I hope you’ll give this recipe a try soon – it just might become your new favorite green bean side dish! Got any pro tips or tweaks? Share in the comments!
How to Make Green Beans with Bacon
Pan-seared green beans with bacon and garlic is the perfect quick and easy side dish for everything. Fast enough for weeknight dinners, and crowd-pleasing enough for celebrations like Thanksgiving or Christmas dinner. This recipe is so fast, so flavorful, and SO EASY. Plus it’s got bacon – what more could you want in a side dish?!?.
- In a large skillet, cook chopped bacon until it is crisp and golden brown. Using a slotted spoon, remove the bacon from the pan.
- Rinse the green beans in a colander and shake them to get rid of extra water. Do not dry them completely.
- Put the green beans in the pan and toss them around to coat them in the bacon fat.
- Cover the pan. Stir the green beans every two minutes while cooking for about six minutes, or until they are charred and almost soft to the bite.
- Add the garlic to the skillet. Put the garlic on top of the green beans and cook for one more minute, until the garlic is golden brown and smells great.
- Put the cooked bacon back in the pan and mix it with the green beans.
- Season with freshly ground pepper and extra salt (if needed) to taste.
- Rinse the green beans in a colander and let them drain well, but don’t let them dry all the way. The water that is still on the green beans will help them steam, and the high heat will brown them, making them perfectly tender but caramelized.
- Use a 12″ skillet. This bigger size lets the green beans spread out so that as much of their surface as possible touches the hot pan.
- Don’t have a lid for your 12-inch skillet? Use an upside-down baking sheet or a 12-inch round pizza pan to cover it.
- Make sure to pour off most of the bacon fat, leaving only a thin layer. If you leave too much fat, the green beans will taste too greasy.
- Keep an eye on the green beans as they cook. Add the garlic when they are charred and almost soft to the bite but not quite. What if they’re not cooked when you add the garlic? By the time you add the bacon, they’ll be too soft.
- If you want your green beans to be firmer, sauté them for about 4 minutes instead of 6.
Why This Recipe Works
- It only takes 20 minutes to cook in one pan; there’s no need to blanch or steam it first.
- The bacon fat is used to cook the green beans, which gives them more flavor.
- Green beans that have been slightly wet are sautéed and steamed at the same time to get the perfect mix of crisp and tender.
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