Quick & Easy Green Beans with Bacon
Listen up, veggie lovers! This green beans with bacon recipe is about to revolutionize your side dish game in just 20 minutes flat. Crispy bacon, tender-crisp green beans, and a buttery garlic finish that’ll make even vegetable skeptics come back for seconds.
The magic happens when those bacon drippings coat the fresh green beans, creating a flavor explosion that’s simultaneously smoky, savory, and fresh. It’s the perfect balance of indulgence and nutrition – because yes, vegetables can be crave-worthy when you know the secrets to preparing them right!
Ingredients
- 3 slices center-cut bacon, chopped
- 1½ pounds green beans, trimmed (about 6 cups)
- ½ cup shallot, chopped
- 3 tablespoons water
- 1 tablespoon unsalted butter
- 2 teaspoons garlic, grated
- ¼ teaspoon salt
- ¼ teaspoon ground pepper
Steps
- Cook bacon in a large nonstick skillet over medium-high heat, stirring occasionally, until slightly crisp and browned, about 7 minutes. Look for bacon that’s rendered its fat but still has a bit of chew – not completely crisped. Transfer to a paper-towel-lined plate, reserving all drippings in the pan. These drippings are liquid gold for flavoring the beans!
- Add green beans and shallot to the skillet with the bacon drippings; cook, stirring occasionally, until the beans blister and develop small brown spots, about 3 minutes. The blistering is crucial – it indicates the beans are getting that perfect caramelization for maximum flavor.
- Reduce heat to medium and add water; cover and cook, undisturbed, until the beans are tender-crisp and the water has mostly evaporated, about 5 minutes. Test a bean by biting into it – it should have slight resistance but not be crunchy or raw-tasting. If beans are still too firm, add 1 tablespoon more water and cover for 1-2 minutes longer.
- Stir in the reserved bacon, butter, garlic, salt and pepper; cook, stirring constantly to prevent garlic from burning, until the garlic is fragrant and the butter has completely melted, about 2 minutes. You’ll know it’s ready when the aroma intensifies and the beans are glossy with butter.
Smart Swaps
- Use turkey bacon instead of pork bacon for a lighter option (use 1 tablespoon olive oil in the pan if turkey bacon doesn’t render enough fat)
- Substitute red onion for shallot (use ¼ cup finely chopped)
- Try smoked paprika (¼ teaspoon) for a vegetarian option that still provides smoky flavor without bacon
Make It Diabetes-Friendly
- This recipe is naturally diabetes-friendly with only 7g carbs per serving
- For even lower carbs, reduce shallot to ¼ cup (saves 2g carbs per serving)
- Pair with a protein-rich main dish to help balance blood sugar response
- The fiber in green beans (about 3g per serving) helps slow digestion of carbohydrates
Pro Tips
- For holiday meals, prepare the beans up to step 2, then refrigerate. Finish cooking just before serving for the freshest flavor
- Don’t overcook the beans – they should still have a slight snap when bitten
- For extra flavor, add ½ teaspoon lemon zest with the garlic
- Use kitchen shears to cut bacon directly into the pan for less mess and easier prep