These green beans with bacon are wonderfully rich and decadent. The crispy bacon pieces add tons of flavor!
I make green beans often and enjoy recipes such as roasted green beans, green beans almondine, and green bean casserole. I especially like this recipe. Bacon enhances any dish, including this one, adding flavor and texture. This delicious side dish is ready in less than 30 minutes. Due to its richness, it pairs well with light main courses such as chicken or seafood.
Ingredients
Here's a look at the ingredients needed to make this recipe. The exact measurements are listed in the recipe card below.
- Green beans: Make sure to trim their ends. It's easiest to use a bag of pre-washed and trimmed green beans.
- Bacon: We'll use an 8-ounce package of raw bacon. The bacon should be diced.
- Butter: Although it's OK to only use the rendered bacon fat, I like the flavor that butter adds.
- To season: Kosher salt, black pepper, garlic powder, and dried thyme.
Variations
- You can use packaged bacon bits and cook the green beans in 2 tablespoons of butter.
- If you need this recipe to be dairy-free, use 2 tablespoons of bacon fat and omit the butter.
- I sometimes sprinkle grated Parmesan cheese on the finished dish.
- Add ¼ teaspoon of red pepper flakes.
- Dried thyme is a good substitute for oregano.
Instructions
Here's an overview of the steps for making this recipe. The detailed instructions are listed in the recipe card below.
Cook the bacon, stirring often, until crispy. Set aside.
Deglaze the bottom of the pan, then briefly saute the green beans in butter. Add 2 tablespoons of water, increase the heat to medium-high, cover the pan, and let the beans steam until they are tender-crisp.
Remove the lid and stir the green beans to coat them in the pan sauce. Remove them to a serving platter, scatter the bacon pieces on top, and serve.
Bacon makes everything better! I double this recipe because we're a family of six and everyone wants a second helping!
Mindy
Read more comments
Bacon makes everything better! I double this recipe because we're a family of six and everyone wants a second helping!Recipe Tip
It's easier to dice the bacon if it’s partially frozen. I like to place the package in the freezer for around 30 minutes. Then, I use a freshly sharpened knife to cut the bacon. Another trick for quickly chopping bacon is to use sharp kitchen shears instead of a knife.
Recipe FAQs
No. For the best results, use fresh green beans in this recipe.
Absolutely not. Canned green beans are usually soft, mushy, and not very tasty. Please use fresh green beans.
Cook them separately from the bacon, and don't overcook them - cook them just until they are tender-crisp.
Yes - try green beans almondine. While the flavor profile is quite different, the almonds add crispiness similar to the bacon.
Yes. You can keep them in the fridge, in an airtight container, for 3-4 days. Reheat them in the microwave, covered, at 50% power.
Serving Suggestions
Since this is a decadent side dish, I like to serve it with a light main course of chicken or fish, such as any of the following:
Recipe Card
Green Beans with Bacon
Video
Ingredients
- 1 pound fresh green beans - ends trimmed
- ½ pound raw bacon - diced
- 1 tablespoon butter
- ½ teaspoon Diamond Crystal kosher salt - or ¼ teaspoon of any other salt, including Morton kosher salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon dried thyme
Instructions
- Place the diced bacon in a large, deep skillet. I use a stainless steel skillet. Heat the pan over medium heat. Cook the bacon, stirring often, until crispy, about 10 minutes.
- Use a slotted spoon to remove the bacon to a plate lined with paper towels. Cover it to keep warm, or transfer it to a baking dish and place it in a 170°F oven.
- Pour all but 1 tablespoon of bacon fat from the pan, pouring it into a bowl and not into the sink (it will clog your sink). If needed, add 1-2 tablespoons of water to the pan and deglaze its bottom with a wooden spoon, scraping off any tasty browned bits from the bottom.
- Add a tablespoon of butter and let it melt.
- Add the green beans. Season them with salt, pepper, garlic powder, and dried thyme. Cook them over medium heat, stirring, for 1 minute.
- Add 2 tablespoons of water to the bottom of the pan. Increase the heat to medium-high. Cover the pan and let the beans steam until they are tender-crisp, for about 3 minutes.
- Remove the lid and stir the green beans to coat them in the sauce. Use tongs to remove them to a serving platter. Scatter the bacon pieces on top. Serve immediately.
Notes
- It's easier to dice the bacon if it’s partially frozen. I place the package in the freezer for around 30 minutes. Then, I use a freshly sharpened knife to cut the bacon.
- Another trick for quickly chopping bacon is to use sharp kitchen shears instead of a knife.
- For the best results, use fresh green beans, not frozen or canned.
- You can use packaged bacon bits and cook the green beans in 2 tablespoons of butter.
- If you need this recipe to be dairy-free, use 2 tablespoons of bacon fat and omit the butter.
- You can keep the leftovers in an airtight container in the fridge for 3-4 days. Reheat them in the microwave, covered, at 50% power.
Nutrition per Serving
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Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
Mindy says
Bacon makes everything better! I double this recipe because we're a family of six and everyone wants a second helping!
Vered DeLeeuw says
Agreed on the bacon, Mindy! Thanks for the comment. 🙂
Linda says
The entire family enjoyed this recipe. Made it exactly as written. Didn’t change a thing!
Vered DeLeeuw says
Glad this was a success, Linda! Thanks for the comment.