- Dish type
- Side dish
- Vegetable side dishes
Sweet green beans pair perfectly with crispy, salty bacon.
525 people made this
- 6 rashers bacon, chopped
- 1/2 onion, minced
- 1 clove garlic, minced
- 500g (1 1/4 lb) fresh green beans, trimmed
- 225ml (8 fl oz) water
- 1/8 teaspoon salt
- 1 pinch freshly ground black pepper
MethodPrep:20min ›Cook:30min ›Ready in:50min
- Place bacon in a large, deep frying pan. Cook over medium high heat until almost crisp. Stir in onions and garlic; let cook for 1 minute. Stir in beans and water. Let the beans cook until the water has evaporated and the beans are tender. If the beans are not tender once the water has evaporated, add a small amount more water and let them cook until tender. Season with salt and pepper (to taste) and serve.
Reviews & ratingsAverage global rating:(616)
Reviews in English (450)
Something else.As I always have with other vegetables as well, I frequently cook green beans with bacon and garlic. It was the addition of onion and the cooking method itself, that caught my eye. I always saute the bacon and garlic, then add the COOKED green beans to the pan and toss to coat. With this recipe's method, the green beans lose their vibrant colour, the bacon gets limp, and the dish looks "muddied" overall. I'll stick to my method, where both the beans and the bacon retain their rich colour and where the bacon flavour enhances, rather than overwhelms, the beans.-15 Sep 2008
Something else.Cooked the bacon whole first until it was crisp then removed from pan. I only retained about 1 tablespoon of the dripping. When I added the beans and the water I put a lid on the pan but left it cracked which allowed the beans that were not in the water to steam, while allowing the water to evaporate. When the beans were cooked and the water was pretty much gone, I returned the crisp bacon which I had chopped to the pan and tossed, put the lid on tightly and just let it sit for about two hours. I didn't want the beans to get mushy, but did want the bacon to soften up a bit. Right before serving I just heated it up. Everybody loved it - will definitely make again.-15 Sep 2008
Used different ingredients.YUM. I used red onion (my favourite) and instead of water, I used beef stock. we all liked this one, thanks Michele ...CHEERS!!-15 Sep 2008
Green Beans with Bacon, Onion and Garlic Recipe
Dress up the staple side dish of Green Beans and turn it into something amazing like this Green Beans with Bacon, Onions, and Garlic.
The crispy bits of bacon and onion and dress up the beans for an out of this world delicious easy to prepare side dish.
These Green beans with bacon, onions, and garlic make a great side dish but have enough flair to put on the holiday table.
I will share the recipe so your meal can be a little tastier and you may like the side dish better than the entree!
As part of my continued harvest from the garden
One Pan Green Beans & Bacon
This simple One Pan Green Beans & Bacon is the perfect side dish for any meal (including Thanksgiving!). The beans are cooked in a chunky onion and garlic sauce and then tossed with crunchy pine nuts and crispy bacon. This dish is Paleo, Whole30, Grain Free, Gluten Free, Dairy Free and Specific Carbohydrate Diet Legal.
Boiled green beans with bacon and pine nuts has been a go to side dish of mine for Thanksgiving as well as most winter meals, for years. While I love the flavour combination of those three ingredients, I always found boiling the green beans to be a rather boring way to prepare them. This method is far superior and officially the only way I will ever make green beans again. Cooking the beans in chicken stock gives them so much flavour, and the stock reduces into a thick garlic and onion sauce that coats the beans without overpowering them. They are simple but so tasty!
Why you are going to love this One Pan Green Bean Dish:
- All you need is a handful of ingredients that you likely already have in your kitchen!
- It seems so simple but the sauce gives the beans a really great flavour that makes this so much more than just green beans and bacon. You will never boil your beans again after trying them this way.
- This is my go to side dish when I’m looking for something easy, that doesn’t have a bold flavour that overwhelms the rest of the things on the plate.
- It’s Whole30, Keto and Paleo, but no one would ever know!
What you need to make this recipe:
- Green Beans: To cut down on prep time you can tip and tail and wash the beans up to 4 days in advance.
- Bacon: Frying the bacon and then only adding it back to the dish at the very ends help to ensure that it stays crispy. You could also used diced pancetta as a substitute for bacon.
- Onion: finely diced onion makes up the base of the sauce. Two shallots would also work.
- Chicken Stock: Chicken or vegetable stock works. The amount listed below is an approximate, I would recommend starting with 2 cups and then potentially adding more if the beans are not yet tender once all of the liquid has reduced.
- Pine Nuts: the pine nuts add a really nice crunch to this dish. They would definitely be my top pick but if you are unable to find pine nuts, chopped hazelnuts or slivered almonds could also work.
Tips for making this One Pan Green Beans & Bacon Dish:
- Use a large skillet: I recommend using a very large skillet/non stick frying pan to make this. A large pan allows the green beans to spread out so they will cook evenly and the sauce will also reduce quicker.
- Leave to cook uncovered: Don’t cover the pan with a lid, leaving it uncovered ensures that the sauce reduces and thickens. Placing a lid on the pan would cause the beans to steam and become mushy while the sauce would remain liquidy.
- Keep reducing: The sauce will seem extremely liquid, but just keep reducing it on high heat until there is no liquid at the bottom of the pan.
- Add more stock: If the liquid has completely evaporated but the beans are not yet tender, add a splash more chicken stock and continue to cook.
Can you make it vegan/vegetarian?
Definitely! Use vegetable stock in place of chicken stock and skip the bacon. Alternatively you could saute thinly sliced mushrooms and use them in place of bacon.
Here are a few more winter side dish recipes that you might enjoy…
If you make this recipe let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram, I love seeing your photos!
Organic VS. Conventional Green Beans
Here at Clean Cuisine, we often mention organic vs. conventional meat and produce. The thing is, there is no all-encompassing rule that choosing organic over conventional produce is much more beneficial than not. That is because the pesticides levels on plants vary greatly, and depend on a variety of factors.
With green beans in particular, we highly recommend choosing organic. That’s because along with strawberries and peppers, green beans are one of the most heavily sprayed crops in conventional agriculture. Want some disturbing information on what exactly is on your conventional green beans? Click here!
Worried about insects on organic produce? Organic growers have a variety of “clean” methods for keeping insect pests under control, and it really does make a difference in health and taste to go the extra organic mile when buying green beans.
Soy and Garlic Green Beans with Bacon and Caramelized Red Onions
I found this recipe on Our Best Bites that looked perfect to pair with the Hawaiian Chicken Thighs and Garlic Rice I was serving for dinner. These green beans took only minutes to make and tasted fantastic. My kids gobbled up their portions and my husband and I each had seconds. Simple side dishes are the best! I will be making these green beans again and again.
Mix the soy sauce and the sugar together in a small bowl and stir well set aside.
Heat a skillet over medium heat. Add the bacon and cook both sides until crispy. Remove from the pan and place on a paper towel to drain. Crumble the bacon then set aside.
Remove all but 2 teaspoons of bacon grease from the skillet (or use the same amount of olive oil). Add the red onion and cook, stirring often, for 3-4 minutes.
While the onion is cooking, boil some water in a pot then place the green beans into the boiling water. Cook for one minute then drain.
After the onion has cooked for 3-4 minutes, add the garlic to the onion and cook, stirring constantly for 1 minute. Add the cooked green beans to the onions and garlic then cook for 2 minutes, stirring often. Stir the soy and sugar mixture really well then add that to the pan. Stir constantly for 1-2 minutes for the sauce to glaze the veggies season with freshly cracked pepper to taste. Add the bacon and mix until well combined. Pour into a serving dish and serve. Enjoy.
Foil packet Green Beans with Bacon
I am all about using the grill to cook as much as possible during the hot summer months. I am so not a fan of heating up the kitchen so anything I can cook on the grill outside it my go to! Grilled green beans are super easy to prep and there is no need to stand over them when they are cooking!
If you are looking for a simple how to cook fresh green beans recipe you are in luck! This easy green beans recipe is so easy even my husband can do it! Trust me that is a big thing, he’s slightly lacking in the cooking veggies department.
If you are looking for camping meal ideas, this is a great one. It has very little prep and super easy clean up.
If you have never tried green beans and bacon together you are in for an amazing treat! The combination of bacon and green beans works perfectly! Add in a little butter and garlic and oh my! So good!
My kids clear their plates whenever I make Green Beans with Bacon so if you are making this recipe then I am going to suggest that you double the recipe. You are probably going to be very surprised at how quickly they get devoured!
Easy Skillet Green Beans and Bacon
When in season, green beans are a wonderful and colorful addition to your table. Filled with fiber, vitamin C, and folate, green beans are wonderful low-calorie vegetables that are also low in cost, making them great assets on your grocery list. Our quick and easy recipe preserves the crunch of the green beans in a decadent presentation. Coated in bacon drippings and butter, the green beans pair perfectly with crunchy bits of bacon.
Although we're still using some of the fat rendered from the bacon, most of it gets discarded, so you'll get the full flavor but not a lot of oil on your plate. This dish is perfect to serve alongside rotisserie chicken, steak, pork tenderloin, or even a firm white fish, and it's an excellent alternative to plain steamed green beans or a traditional green bean casserole.
If you can't find fresh beans, use frozen. Steam them following the package directions, and then follow the rest of the recipe. Either way, don't miss the chance to try this flavorful dish, as it might become a new favorite.
Slice open the jalapeno and remove the seeds. Next, chop the pepper into small pieces. Once you’re done with that, get your bacon and slice it into bits. Then, grab a nonstick skillet or pan and place it on medium heat. After it gets hot enough, fry the bacon bits until they get all nice and crispy.
Then, turn down the heat and add in the minced garlic and chopped jalapeno. Cook for about a minute before adding in the green beans. Keep frying for 3 to 5 minutes, or until the green beans feel slightly softer. You don’t want to fry them for too long or else the beans will get squishy and lose their crunch.
Finally, season everything with a pinch of sea salt, a sprinkle of pepper, and a light squeeze of lemon. Toss, serve, and dig in!
I usually can't stand fresh green beans, but these were very tasty. I loved them!
"These was some of the best dern beans I ever ate"!
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What and how to serve these green beans
It’s intended as a side dish that’s a little bit fancy. Something that will take a roast chicken and turn it into a special Sunday night dinner. (Or try this one or this one or even this slow cooker one!).
A vegetable side that’s worthy of a place at a holiday occasion – think Christmas, Thanksgiving, Easter, and everything in between.
Having said that though, this is rich enough, interesting enough and flavour loaded enough to be worthy of serving as a meat free main. Serve it over pasta, rice, cauliflower rice (for low carb), mash, cauliflower mash, quinoa or other starchy vehicle of choice. Or just some bread for mopping. YUM. – Nagi x
PS For those who noted the crossed out “meat free” – if you really want/need to make it meat free: skip the bacon, use butter and proceed with recipe. Then finish with a sprinkle of pangrattato (that’s fancy Italian speak for croutons) or store bought crispy fried shallots (the Asian kind) or, in a nod to good ole’ Green Bean Casserole, a scattering of hot crispy fried onions (homemade or store bought).
PPS UPDATE: Reader made a terrific suggestion – use it as a sauce over grilled or pan seared proteins, like pork chops or breast. Perfection!