This savory green beans with bacon recipe is an easy side dish to prepare. For a one-pan process, simply saute the bacon, onion, and beans first, then cover and steam until crisp-tender.
Recipe Science
- Add bacon to a cold pan and then heat it. Gradually rendering the fat reduces splatter and ensures even cooking.
- Saute onions in hot bacon grease until golden, caramelizing them to enhance their sweetness and balance the salty bacon.
- Steam beans with just ½ cup of liquid until crisp-tender. Finish by reducing the broth uncovered to concentrate flavors.
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Why It Works
When the holidays hit, my green bean casserole is always on the menu. However, you don’t have to wait for a celebration to enjoy green beans with bacon and onions. This flavorful side dish is so easy to make that I often serve it on weekdays paired with meatloaf and mashed potatoes.
The secret is to steam the green beans to save time and streamline the cooking process. I crisp up the bacon, saute the aromatics, and then steam the vegetables in the same pot. The tender beans are tossed with savory smoked pork and caramelized onions. The best part: It’s ready in under an hour and can even be prepared ahead of time!
Ingredients You’ll Need
- Beans: The key is to use fresh green beans for the best flavor and texture.
- Bacon: For hearty pieces in the green beans, use thick-cut bacon. Cut it into 1/2-inch thick strips—the bacon fat will render, reducing the size considerably.
- Alliums: Diced yellow onions have the right balance of earthy and sweet taste when caramelized. Minced garlic enhances the savory aromas of the dish.
- Liquid: Unsalted chicken stock is used to flavor the green beans with bacon. The steam generated by the liquid rapidly cooks the vegetables.
- Seasoning: Salt and pepper enhance the taste of the fresh beans.
- Butter: Melted butter coats the vegetables right before serving to add richness to the beans.
See the recipe card below for all ingredients and measurements (US and metric).
Ingredient Substitutions
This green bean recipe with bacon is easy to switch up! Try these delicious options:
- Bean Substitute: Haricot verts are a good swap. They are thinner, tender, and sweeter than green beans because they are picked earlier. They cook faster, so check on doneness a few minutes earlier.
- Bacon Swap: If you like a lighter, crispier texture, use standard-cut regular bacon. It will cook in less time. Bacon bits or pre-cooked chopped bacon can be added for a quick substitute. If you prefer a poultry option, use turkey bacon.
- Alliums: Use other types of onions, such as yellow, red, or sweet. Add diced shallots for a mild onion and garlic flavor.
- Liquid: Instead of chicken broth or stock, use water, vegetable broth, or a splash of white wine.
- Make it Spicy: If you like a spicier flavor, add a small amount of red pepper flakes, chopped jalapenos, or sriracha.
How to Make Green Beans with Bacon
Step 1: Prepare Green Beans
Rinse the green beans with cool water, as they may have dirt on the surface from harvesting.
Trim off the tough strings from the ends. If the beans are long, cut them in half to make them easier to eat.
Step 2: Cook the Bacon
Cook the bacon in a large skillet over medium heat. I like to use a heavy-bottomed saute pan or Dutch oven with a lid. I add the bacon to a cold pan, then turn on the heat. This will reduce splatter and cook the small bacon pieces evenly. Stir until crisp, about 5 minutes.
A slotted spoon helps transfer the bacon to a plate lined with paper towels to drain the excess grease on the surface, keeping it super crispy. Keep two tablespoons of the rich and flavorful rendered bacon grease in the pan. I use it to saute the onions and garlic. If you prefer, you can substitute the bacon fat with olive oil.
Quick Substitution: For quicker preparation, I also use leftover roasted bacon and chop up about ½ cup to sprinkle on top of the cooked beans.
Step 3: Saute the Aromatics
Add the onions to the hot pan with bacon grease, and saute them until they develop a golden hue. This process makes caramelized onions, adding a slightly sweet flavor to balance the salty bacon. Add the minced garlic and saute until fragrant. You do not want to burn the garlic, or it will add unpleasant bitter notes to the side dish.
Step 4: Cook the Green Beans
To make this a one-pot green bean recipe, I steam the beans in the same pot used to cook the bacon. Add the green beans and chicken stock to the onion mixture.
Add the salt and pepper, then bring the liquid to a boil over medium-high heat. Cover and steam until the beans are tender but still slightly crisp.
Remove the lid and cook until the broth is reduced. This will complete the cooking process and concentrate the sauce’s flavor. Turn off the heat and add the butter.
I use this same method for sauteed green beans; it’s a game-changer! Instead of large amounts of liquid for boiling, you only use ½ cup of liquid to cook the beans.
Experimentation Encouraged: Alternatively, you can cook green beans in a pot of boiling salted water until tender, about 3 to 5 minutes, then add to the onion mixture.
Step 5: To Serve
Serve the beans with the crispy bacon on top. This is such a quick and easy side dish! I like to pair it with a juicy steak, mashed potatoes, or roasted chicken.
Frequently Asked Questions
Dicing the bacon while still raw makes it easier to saute the pieces to be evenly cooked. However, if you prefer to cook whole slices, just wait for the pieces to cool down before chopping.
If overcooked, green beans will lose their structure and become mushy. Look for fresh beans to turn bright green and have a tender texture with a slight crispness. Overcooked beans will turn a dull olive-green color and be very soft and floppy.
Yes! Simmer them in the chicken stock and onion mixture until the liquid cooks off entirely and the beans are nice and tender, about 5 to 7 minutes. Since the beans are already partially cooked, they don’t need to steam; just defrost and reheat.
Canned green beans are fully cooked fast and affordable. You’ll need about 8 cups for this recipe. Skip the steaming step to prevent them from becoming mushy. After sauteing the onions, add them directly to the pan with the butter. Cook for a few minutes until hot.
Serve This With
If you tried this Green Beans with Bacon recipe, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!
Green Beans with Bacon
Ingredients
- 2 pounds green beans or haricot verts
- 4 slices thick-cut bacon, cut into ½" pieces, 5 ounces
- 1 cup diced yellow onion, ¼" dice
- 1 tablespoon finely minced garlic
- ½ cup unsalted chicken stock, broth, or water
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 1 tablespoon unsalted butter
Instructions
- Prepare Green Beans – Wash the beans thoroughly in a colander under cool water and drain well. Trim off the string ends. If the beans are long, cut them in half. Set aside.
- Cook Bacon – In a large saute pan, skillet, or Dutch oven, add the chopped bacon. Cook over medium heat until crispy, about 5 to 7 minutes. Transfer to a paper towel-lined plate. Reserve 2 tablespoons of bacon grease in the pan. Alternatively, use 2 tablespoons of olive oil.
- Saute Aromatics – Add the diced onion, and cook until lightly browned and translucent, about 5 minutes. Turn the heat to low and add the garlic. Saute until fragrant, 30 seconds.
- Cook Green Beans – Add the green beans, chicken stock, salt, and pepper to the pan. Stir to combine. Increase to medium-high heat. Cover and cook until the beans are crisp-tender and bright green, about 5 to 6 minutes.Remove the lid and stir until the water evaporates, about 1 to 2 minutes. Turn off the heat and add the butter. Stir until melted and combined, about 1 minute.
- To Serve – Taste the green beans and season with more salt and pepper as desired. Toss with bacon pieces and transfer to a serving dish.
Recipe Video
Notes
- Recipe Yield: About 8 cups
- Serving Size: About 1 cup
- Storing: Cool and store in an airtight container in the refrigerator for up to 5 days.
- Reheating: Cover and cook in the microwave in 30-second increments until hot. On the stovetop, cook over medium heat until hot.
- Blanching the Beans: If you prefer to blanch the beans in salted, boiling water instead of steaming, cook until tender, about 3 to 5 minutes. Add directly to the onion mixture, stir, season with salt and pepper as desired, then top with crispy bacon.
- Using Frozen Beans: Do not cover, simmer in the chicken stock until defrosted and hot, about 5 to 7 minutes.
- Using Canned Beans: Use 8 cups of drained canned beans. Skip the steaming step. Add to onion mixture with butter, and stir until beans are hot about 3 to 5 minutes.
- Using Cooked Bacon: Chop up about ½ cup of cooked bacon. Use 2 tablespoons of olive oil to cook the onions and garlic.
Nutrition Facts
Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
Jim Ellis says
Jessica, Can your recipes be converted for us on AirFryers?
GrimJIM
Jessica Gavin says
Great suggestion, Jim! For this recipe, I would could the pieces of bacon first at 370ºF, for 7 minutes. Then add in the green beans, onions, garlic, and seasonings. Toss, and cook until tender, about 12 to 15 minutes. Let me know how it goes!