Green Beans and Bacon

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.

Course Side Dish

Cuisine American

Prep Time 5

Cook Time 25

Total Time 30

Servings servings (1 cup each)

Calories 99kcal

Author Meggan Hill

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.

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 1/4 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