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.

Table of Contents

1. Prepare the green beans
2. Bacon selection
3. Crisp the bacon
4. Saute the onions and garlic
5. Steam the green beans
6. More side dish recipes to complete your meal
7. Frequently asked questions
8. Green Beans with Bacon Recipe

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, 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!

Prepare the green beans

The key is to use fresh green beans for the best flavor and texture. Rinse them 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.

Haricot verts are a good swap. They are thinner, tender, and sweet since they are picked earlier. They do cook faster, so check on doneness a few minutes earlier.

Bacon selection

Use thick-cut bacon for hearty pieces in the green beans. Cut them into 1/2-inch thick strips—the bacon fat will render, reducing the size considerably. If you like a lighter, crispier texture, use standard-cut regular bacon. It will cook in less time.

Crisp the bacon

Cook the bacon in a large heavy-bottomed saute pan, skillet, or dutch oven with a lid. I add the bacon to a cold pan and heat over medium heat. This will reduce splatter and cook the small bacon pieces evenly. Stir until crisp, about 5 minutes. Remove the bacon and transfer it to a plate lined with paper towels to drain the excess grease on the surface. This keeps the bacon 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. For quicker preparation, I also use leftover roasted bacon and chop up about 1/2 cup to sprinkle on top of the cooked beans.

Saute the onions and garlic

Add the onions to the hot pan with bacon grease, and saute them until they develop a golden hue. This process helps to carmelize the 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. If you like a spicier flavor, add a small amount of red pepper flakes or chopped jalapenos.

Steam 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. I do this same method for sauteed green beans; it’s a game-changer! Add the green beans, chicken stock, salt, and pepper to the onion mixture. Bring the liquid to a boil over medium-high heat, then cover and steam until the beans are tender but still have a slight crispness.

I like this method because you only use 1/2 cup of liquid to cook the beans instead of large amounts for boiling. Remove the lid and cook until the broth is reduced. This will complete the cooking process and concentrate the sauce’s flavor. Serve the beans with the crispy bacon on top.

Alternatively, you can blanch the green beans. Cook in a pot of boiling salted water until tender, about 3 to 5 minutes, then add to the onion mixture.

More side dish recipes to complete your meal

Frequently asked questions