There’s something about the scent of onions and garlic sizzling in bacon fat that instantly says “comfort” to me. It’s the kind of smell that makes everyone wander into the kitchen to see what’s cooking. For me, it brings back memories of big family meals where this green beans and bacon side dish was always one of the first things to disappear.
This is a recipe I rely on year-round. It’s special enough for a holiday spread but so easy I can make it on a busy weeknight. It’s the sort of dish that proves simple ingredients can make you look like a genius cook.
Why This Green Bean Recipe Always Works
I love side dishes that don’t take over the entire stove or require complicated steps. This one is a lifesaver for big meals where the oven and burners are all going at once. It needs only a handful of ingredients that you probably already have, and it comes together in one pan.
The real magic? The smoky, salty bacon fat clings to the green beans and softens the bite of the onion and garlic. You get a mix of fresh green crunch with deep savory flavor. And let’s be honest: bacon makes vegetables appealing even for the pickiest eaters. I’ve seen kids who claim to hate green beans clear their plate when these are on it.
This dish has become my go-to for Thanksgiving, Christmas, and even Sunday dinners in the summer when fresh green beans are at their peak and cheap at the local market.
What You’ll Need
Here’s what I keep on hand for this dish:
- Fresh green beans – I usually buy them loose so I can pick out the firmest ones, but pre-trimmed bagged ones are great for saving time.
- Bacon – Use what you have. Regular, thick-cut, or even pancetta. I sometimes buy a smoky local bacon to really punch up the flavor.
- Onion or shallot – Both work well, but shallots add a milder, slightly sweet note.
- Garlic – Freshly minced is best. Don’t go shy here—I use extra because I love the aroma.
- Salt and pepper – Be generous. It really pulls the flavors together.
I love that there’s no fancy shopping trip needed—just grab what’s in your fridge.
Step-by-Step: How I Make It at Home
1. Steam the Green Beans
I always start by steaming the trimmed green beans until they’re crisp-tender. Usually about 5 to 7 minutes does the trick. I use a simple steamer basket that’s been in my kitchen forever. Don’t overcook them—you want them to stay bright green with a bit of snap.
This step is easy to do ahead if you’re prepping for a big meal. I often steam them in the morning, let them cool, and finish them in the bacon later.
2. Brown the Bacon, Onion, and Garlic
Next comes the best-smelling part of the process. I chop the bacon and cook it slowly over medium heat so it renders out all that flavorful fat. Once it’s crisp, I transfer it to a paper towel-lined plate but keep a couple of tablespoons of the grease in the pan.
Into that goes the chopped onion (or shallot). It sizzles away and softens, soaking up the bacon essence. Then I toss in the garlic and stir just until the kitchen smells amazing.
Pro tip: Don’t rush this. Let the onion go until it’s soft and golden—it adds real depth.
3. Bring It All Together
Finally, I add the steamed green beans right into the skillet with the onion and garlic, turning the heat up just a touch to get everything nicely coated and warmed through. A minute or two here is all it takes to get the green beans a bit softer while soaking in the flavors.
Last step? Toss the crispy bacon back in and season generously with salt and black pepper. I usually taste and adjust at the end—I’m not shy with the pepper.
I serve this straight from the pan if it’s a casual meal, or pile it onto a big serving platter for the holiday table.
My Favorite Tips for This Dish
- Bacon variations: Sometimes I use pancetta for a fancier twist. Smoked bacon gives an extra punch.
- Make ahead: Steam the green beans earlier in the day so you only need to do the final sauté before serving.
- Extra flavor: If I have them around, I’ll add a pinch of red pepper flakes to the onion and garlic for a little heat.
- Cooking for a crowd: Double the recipe—it scales easily. Just use a bigger pan.
How I Use Leftovers
Truth is, there aren’t usually leftovers when I make this. But on the rare occasion there are, they reheat really well in the microwave.
I’ve even tossed the leftover green beans and bacon into scrambled eggs the next morning. It’s a fantastic way to stretch a dish into another meal.
Common Questions I Get
Can I use frozen green beans?
I prefer fresh for the best texture, but you can use frozen in a pinch. Steam them following the package directions, then finish them in the skillet.
Can I use canned green beans?
Personally, I find canned green beans too soft for this recipe. Fresh or frozen give you that crisp-tender bite that holds up in the pan.
Can I make it in a slow cooker?
I wouldn’t. You need to render the bacon properly and sauté the aromatics in that bacon fat for the best flavor. The stovetop method is faster and tastes better.
Serving Ideas from My Kitchen
This is one of my favorite sides for a holiday roast, but it’s just as welcome with a weeknight roast chicken or grilled chops.
In summer, I’ll make it with beans fresh from the garden or farmers market, and serve it with grilled corn and sliced tomatoes for a light meal that still feels special.
I hope you try these green beans with bacon and make them part of your own family traditions. It’s one of those humble sides that always impresses, no matter the occasion.
Green Beans with Bacon
This classic side dish brings together the smoky goodness of crispy bacon with tender green beans and sautéed aromatics.
Ingredients
- 1 pound fresh green beans, ends trimmed
- ½ pound bacon, chopped (any kind you prefer)
- Salt and freshly ground black pepper, to taste
- 1 small yellow onion or 1 large shallot, finely chopped
- 4 cloves garlic, minced or pressed
Instructions
- Start by lining a small cup or bowl with foil and set it aside—you’ll use it later to reserve some bacon grease.
- Add a couple inches of water to a large pot and fit a steamer basket inside. Arrange the green beans in the basket, cover the pot with a lid, and bring the water to a boil over high heat. Once boiling, reduce the heat to low and steam the beans for 5–7 minutes, or until they’re crisp-tender. Drain and set them aside.
- While the beans steam, cook the bacon in a large skillet over medium heat until browned and crispy. Use a slotted spoon to transfer the cooked bacon to a paper towel-lined plate. Pour off all but about 2 tablespoons of the bacon fat into the foil-lined cup for later use.
- In the same skillet, sauté the chopped onion or shallot in the remaining bacon drippings until soft, about 4–5 minutes. Stir in the garlic and cook for another minute until fragrant.
- Add the steamed green beans to the skillet. Increase the heat to medium-high and sauté for 1–2 minutes, just until the beans are heated through and fully tender. If the pan feels dry, add a drizzle of the reserved bacon fat.
- Return the bacon to the skillet, season with salt and pepper, and toss everything together until well combined. Serve warm.
Notes
- Using Frozen Green Beans: Steam according to the package directions, then toss them directly into the skillet during the final sauté.
Nutrition Information
Yield
5Serving Size
1Amount Per Serving Calories 256Total Fat 16gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 10gCholesterol 45mgSodium 830mgCarbohydrates 11gFiber 3gSugar 4gProtein 18g
Leafyplated.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although Leafyplated.com attempts to provide accurate nutritional information, these figures are only estimates.
