These green beans with bacon are wonderfully rich and decadent. The crispy bacon pieces add so much flavor!
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.
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 (bacon-wrapped scallops come to mind), and it also enhances this one. It adds excellent flavor and texture!
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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 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 dry-grated parmesan cheese on the finished dish.
- Another excellent addition is to 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: Place the diced bacon in a large skillet. Heat the pan over medium heat. Cook the bacon, stirring often, until crispy.
Use a slotted spoon to remove the bacon to a plate lined with paper towels. Cover to keep warm, or transfer it from the plate to a baking dish and place it in a 170°F oven.
Deglaze the pan: Pour all but 1 tablespoon of bacon fat from the pan, pouring it into a bowl and not into the sink.
If needed, add 1-2 tablespoons of water and deglaze the bottom of the pan with a wooden spoon (scrape off any browned bits from the bottom of the pan).
Cook the green beans: Add a tablespoon of butter and let it melt. Add the green beans. Season them. 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.
Top with bacon: 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.
Expert 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, I urge you to 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 in this recipe.
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.
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:
Storing Leftovers
You can keep the leftovers in the fridge, in an airtight container, for 3-4 days. Reheat them in the microwave, covered, at 50% power.
More Green Bean Recipes
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Green Beans with Bacon
These green beans with bacon are wonderfully rich and decadent. The crispy bacon pieces add so much flavor!
Servings: 4 servings
Calories: 168kcal
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Instructions
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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.
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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.
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Pour all but 1 tablespoon of bacon fat from the pan, pouring it into a bowl and not into the sink (or 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.
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Add a tablespoon of butter and let it melt.
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Add the green beans. Season them with salt, pepper, garlic powder, and dried thyme. Cook them over medium heat, stirring, for 1 minute.
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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.
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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 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.
- For the best results, I urge you to use fresh green beans in this recipe, 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 the fridge, in an airtight container, for 3-4 days. Reheat them in the microwave, covered, at 50% power.
Nutrition per Serving
Serving: 0.25 recipe | Calories: 168 kcal | Carbohydrates: 8 g | Protein: 8 g | Fat: 12 g | Saturated Fat: 5 g | Sodium: 444 mg | Fiber: 3 g | Sugar: 4 g
Disclaimers
Cup measurements refer to the standard American cup, which is 240 milliliters. Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate, and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read these Terms of Use carefully before using any of my recipes.
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About the Author
Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She’s a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women’s Health, Shape, and Country Living. Click to learn more about Vered.Reader Interactions
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