Canned green beans dont have to be boring. Add onions and bacon to kick up this pantry staple a few notches. These sauteed canned green beans are a family favorite. The combination of green beans with bacon and onions comes together to create a perfect comfort dish.
Canned green beans get a bad rap. But with the right preparation, these humble beans can become an utterly addictive side. By cooking them low and slow with bacon, you can coax out their hidden potential for deep, savory flavor.
As a born-and-raised Southerner, I grew up on canned veggies cooked until tender and infused with smoky, salty porkiness And I’m here to show you how to transform basic canned green beans into a side that tastes like it simmered for hours.
Start With the Right Beans
To get started, you’ll need a 28-ounce or larger can of cut green beans – not snap beans or “fancy” beans. Go for a trusted brand like Del Monte, Hanover, or your grocery store’s house brand.
Avoid any beans labeled “Southern-style” or seasoned, as they’ll have too much salt already added. Trust me, we’ll build plenty of flavor as we cook.
Bacon – The Key Ingredient
What makes these beans taste so incredible is the bacon. I find 6-8 slices of bacon is perfect for a big 28-ounce can.
Cook the bacon nice and crispy. We just want the drippings here, so remove the bacon slices to add back later.
Around 3 tablespoons of drippings is ideal. If needed, add a bit of olive oil or butter to make up the difference.
Simmer the Beans Low and Slow
Now for the beans – pour them into a wide skillet along with all their liquid from the can. Add a pinch of brown sugar or dash of maple syrup (optional but delicious).
Bring the beans to a gentle boil over medium-high heat. Then reduce heat and simmer, uncovered, for 15-20 minutes.
After simmering for a bit, add your cooked bacon pieces back to the pot.
Cook Until the Liquid’s Gone
Here’s where the magic happens. Keep simmering those beans, stirring occasionally, until all the liquid evaporates.
Once the liquid’s gone, the beans will start to sizzle and brown in the bacon grease. This is when they soak up tons of smoky flavor!
Don’t Forget the Seasoning
As the beans cook down, resist adding any extra salt. The bacon and can liquid provide plenty already.
But do season to taste with black pepper and other spices like garlic powder or onion powder.
Fresh thyme or rosemary would also be an excellent addition. Just stir them in once the liquid’s mostly evaporated.
Serve Your Southern-Style Beans
That’s it! Once the beans are as tender and bacon-y as you like, remove from heat. Now you have a side of creamy, savory green beans ready to serve.
These are fantastic alongside classic Southern dishes like fried chicken, meatloaf, or pot roast. They also make an easy vegetarian meal when served over rice.
Leftovers will keep for 4-5 days refrigerated – just gently reheat to serve again. Trust me, no one will guess these addictive beans came from a humble can.
So grab some bacon and beans, crank up the stovetop, and get ready to enjoy the deepest, most comforting Southern-style green beans ever.
How to Cook Canned Green Beans with Bacon:
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Use a 28oz or larger can of plain cut green beans
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Cook 6-8 slices of bacon until crispy, reserving 3 tbsp drippings
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Add beans and liquid to the drippings and simmer 15-20 minutes
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Add crispy bacon back and simmer until liquid evaporates
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Season with black pepper, garlic, or herbs
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Serve once beans are as tender and bacon-y as desired
Why This Method Works:
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Bacon drippings provide rich, savory flavor
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Cooking until the liquid evaporates allows the beans to soak up flavor
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Low simmering keeps the beans tender, not mushy
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Ample seasoning gives big taste without extra salt
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Quick yet delivers the flavor of beans simmered for hours
With the right preparation, even humble canned beans can become an incredible comfort food dish. Southern-style green beans are proof that canned veggies shouldn’t be underestimated.
Variations for Green Beans and Bacon
- Adding a dash of red pepper flakes
- Adding in minced garlic
- Using frozen (steamed) green beans
- Adding in a little balsamic vinegar
- Using bacon bits instead of bacon strips
Tips for this Green Bean and Bacon Recipe
- You can use yellow onion or a red onion. Since red onions are usually a bit sweeter than white onions, the dish does taste a little different, but both onions work well in this recipe.
- No matter what brand or cut of green beans you use, they will all work well. You can use either whole or french-cut green beans, depending on what you like better.
- You can pick thick or thin bacon slices based on how crunchy or chewy you’d like them to be. Just remember what kind of bacon you’re using because each will make a different dish.
Bacon Green Beans – Green Bean with Bacon – Perfect Side Dish – The Hillbilly Kitchen
FAQ
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