Green beans with bacon
This recipe for green beans with bacon is a timeless treasure, inspired by childhood memories. It's simple enough for chaotic weeknights, nourishing, and absolutely delicious, making it a family favorite and a secret weapon for getting picky eaters to enjoy their greens. The dish features a delightful texture contrast of crispy bacon and tender-crisp green beans, with smoky, salty notes perfectly complementing the fresh, slightly sweet taste of the beans. It's a versatile side dish, perfect for any occasion.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 6 servings
- Category: Side Dish
- Method: Sautéing
- Cuisine: American
- Diet: Gluten Free
Ingredients
1.5 lbs Fresh Green Beans
6-8 slices Baco
2 cloves Garlic
1 tbsp Olive Oil
0.5 tsp Salt
0.25 tsp Black Pepper
0.25 cup Water
Instructions
- Rinse fresh green beans, trim off tough ends, and cut into 1-2 inch pieces if very long
- Place a large skillet over medium heat. Add bacon slices in a single layer and cook, turning occasionally, until desired crispiness (7-10 minutes). Remove bacon with a slotted spoon to a paper towel-lined plate to drain, reserving 1-2 tablespoons of rendered bacon fat in the skillet. If needed, add olive oil to reach desired fat amount
- Reduce heat to medium-low. Add minced garlic to the skillet with bacon fat. Sauté for 30-60 seconds, stirring constantly, until fragrant, being careful not to bur
- Add trimmed green beans to the skillet. Stir well to coat evenly. Cook for 5-7 minutes, stirring occasionally, until vibrant green and tender-crisp. For softer beans, add 1/4 cup water, cover, and steam for another 3-5 minutes, then remove lid and continue cooking briefly to evaporate any remaining water
- Season green beans with salt and black pepper, tasting first as bacon adds saltiness. Crumble the reserved crispy bacon into smaller pieces and add back to the skillet with the green beans. Toss gently to combine
- Transfer the green beans with bacon to a serving dish and serve hot
Notes
Choose vibrant, firm fresh green beans and good quality, thick-cut bacon for best flavor and texture.
Cook bacon until perfectly crispy, but not burnt, as overcooked bacon can taste bitter. It will continue to crisp as it cools.
Reserve 1-2 tablespoons of rendered bacon fat for sautéing; supplement with olive oil if needed.
Avoid overcooking green beans; aim for a tender-crisp texture. Mushy green beans are undesirable.
Season thoughtfully, as bacon is salty. Taste and adjust salt as needed.
Add minced garlic after removing bacon and sauté for only 30-60 seconds to prevent burning, which causes bitterness.
Maintain medium heat throughout cooking to ensure even results and prevent burning garlic or making green beans soggy.
For an extra burst of flavor and visual appeal, consider adding fresh herbs (parsley, chives) or a squeeze of lemon juice at the end.
Store cooled leftovers in an airtight container in the refrigerator for up to 3-4 days, or freeze for 2-3 months (texture may soften).
For best reheating results, use the stovetop with a splash of water/broth to re-crisp bacon. Microwave for quick reheating (bacon won't re-crisp), or oven for larger portions and re-crisping bacon.
Find it online: https://www.broodrecipes.com/green-beans-with-bacon/