This post may contain affiliate links. For more information, please see our affiliate policy.
This simple recipe for Green Beans and Bacon is an easy, tasty side dish. Blanch fresh green beans ahead of time, then toss with cooked bacon and a touch of brown sugar. It’s sweet, salty, and totally satisfying.
When you’re craving a vegetable side dish worthy of the most important holidays, Green Beans and Bacon is an easy, delicious option. The combination of salt, fat, and sugar makes this easy green bean recipe irresistible.
Start by blanching the green beans in boiling water to make them tender-crisp and set their bright green color. Drop them into a bath of ice water to stop the cooking.
Meanwhile, cook chopped bacon in a skillet. Use the bacon fat to sauté the green beans with brown sugar, then add back the cooked bacon. It’s a scrumptious side dish that is sure to disappear!
Table of Contents
Recipe ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
Ingredient notes
- Green beans: To substitute frozen beans, cook 2 pounds of frozen green beans according to the package directions, plunging into the ice bath to stop the cooking (or just rinse under cold water).
- Bacon: Chop up the bacon while it’s frozen (firm but not rock-hard). It’s so much easier and less greasy that way.
- Brown sugar: Some recipes call for extra brown sugar. If you like your beans a little on the sweet side, go ahead and add another ¼ cup to the recipe.
- Water: For even more flavor, substitute chicken broth or vegetable broth.
Step-by-step instructions
- If using a smaller pot, you may have to blanch the green beans in batches. Set out a large bowl of ice water before blanching the beans. In a large pot or sauce pan, bring 4 quarts water and 1 tablespoon salt to boil. Add the green beans and boil until tender-crisp, but still bright green, about 3 to 5 minutes.
- Drain well and immediately plunge into ice water to stop the cooking.
- Meanwhile, in a large skillet on the stove, cook bacon over medium-high heat until crisp, about 5 minutes.
- Add the blanched beans, brown sugar, and water.
- Toss to combine, bring to a simmer, and cook until heated through, about 3 minutes.
- Season to taste. Remove to a serving dish with a slotted spoon.
Recipe tips and variations
- Yield: This recipe (with 2 pounds of fresh green beans) makes 8 servings, about 1 cup each.
- Storage: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat on the stove or in the microwave.
- Make ahead: The beans can also be blanched a day in advance and stored covered in the refrigerator. You can also fry the bacon the day before (hold on to the bacon and the bacon fat). Reheat the bacon in a skillet so it gets crispy again, then proceed with the recipe.
- Bacon and nuts: Toasted slivered almonds sprinkled in with the beans is a classic Southern variation. Or try pecans, walnuts, or hazelnuts.
- Onions or shallots: Sauté some sliced onions or shallots in with the bacon, taking advantage of the bacon grease to get them nice and toasty, then add the beans. Or top with canned fried onions!
- Vinegar: If you like a little tartness, add a little cider vinegar, white vinegar, or even Balsamic vinegar with the water. The vinegar will reduce down and flavor everything. If you think you’ve gone too far, add a little extra brown sugar to balance it out.
- Roasted Green Beans Recipe: Fresh green beans roasted with lemon juice and garlic make a delicious side dish for any meal.
- Green bean casserole: There are so many ways to make this classic recipe! Try Slow Cooker Green Bean Casserole, Vegan Green Bean Casserole, Classic Green Bean Casserole, or small-batch Green Bean Casserole for Two.
- More vegetable side dishes: Try Brussels Sprouts with Bacon, Roasted Butternut Squash, Roasted Broccoli, Harvest Roasted Vegetables, or Glazed Carrots.
Frequently Asked Questions
Add one or more of salt, fat, sugar, and heat. These contrasting tastes can really bring out the natural flavor of green beans in a great way. Try olive oil or butter, brown sugar or honey, plenty of kosher salt, and red pepper flakes if you love spice.
Other than rinsing to clean them, there is no need to soak green beans before roasting them.
More holiday favorites
Thanksgiving Recipes
Perfect Roast Turkey
Pork, Ham, and Lamb Recipes
Dr. Pepper Ham
Beef Recipes
Roast Beef Tenderloin
Beef Recipes
Grilled New York Strip Steak
Join Us
Green Beans and Bacon
Ingredients
- 2 pounds green beans stems trimmed (see note 1)
- Salt and freshly ground black pepper to taste
- 8 slices bacon cut into 1/2" pieces (see note 2)
- 1/4 cup brown sugar (see note 3)
- 1/4 cup water (see note 4)
Instructions
- If using a smaller pot, you may have to blanch the green beans in batches. Set out a large bowl of ice water before blanching the beans.
- In a large saucepan or stock pot, bring 4 quarts water and 1 tablespoon salt to boil. Add the green beans and boil until tender-crisp, but still bright green, about 3 to 5 minutes. Drain well and immediately plunge into ice water to stop the cooking.
- Meanwhile, in a large skillet, cook bacon over medium heat until crisp, about 5 minutes.
- Add the blanched beans, brown sugar, and water. Bring to a simmer and cook until heated through, about 3 minutes. Season to taste. Remove to a serving dish with a slotted spoon.
Recipe Video
Notes
- Green beans: To substitute frozen beans, cook 2 pounds of frozen green beans according to the package directions, plunging in to the ice bath to stop the cooking (or just rinse under cold water).
- Bacon: Chop up the bacon while it’s frozen (firm but not rock-hard). It’s so much easier and less greasy that way.
- Brown sugar: Some recipes call for extra brown sugar. If you like your beans a little on the sweet side, go ahead and add another ¼ cup to the recipe.
- Water: For even more flavor, substitute chicken broth or vegetable broth.
- Yield: This recipe (with 2 pounds of fresh green beans) makes 8 servings, about 1 cup each.
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
Nutrition
Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.
These are soooo good. Thanks for sharing Megan.
Hi Jean, I’m so glad you loved them! – Meggan