I love an easy veggie side that delivers. My green beans with bacon recipe comes in handy when I need fast to go along with a weeknight main. But even though it’s prepped, cooked and on the dinner table in less than 30, that flavor stays popping. I use thick cut bacon for some nice smokiness, a little onion and garlic for depth and some brown sugar and balsamic to round it all out. Serve it along with air fryer salmon and mashed sweet potatoes for an easy quick weeknight meal.
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How to make Green Beans with Bacon
Step 1: Add the bacon to a large nonstick skillet (with a tight-fitting lid) and heat over medium heat. Cook until the fat has rendered and the bacon is lightly browned. Drain all but 1 tablespoon of fat.
Step 2: Add onions and cook until translucent, about 4-5 minutes. Add garlic and cook for an additional minute.
Step 3: Increase the heat to medium high and add the green beans, salt, and pepper and cook for 1 minute. Quickly add the water and close the lid. Cook for 5-6 minutes, shaking the pan occasionally.
Step 4: Once most of the water has cooked down, remove the lid, reduce heat to medium and add the brown sugar and balsamic vinegar.
Step 5: Toss together, and cook for an additional minute or two until the sugar and balsamic cook down into a glaze, coating the green beans. Remove from the heat, taste for seasoning, then serve immediately.
Green Beans with Bacon Recipe
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Equipment
Ingredients
- 3 slices thick-sliced bacon cut into ¼ inch pieces
- ½ cup diced yellow onion
- 2 garlic cloves minced
- 1 pound fresh green beans trimmed
- ¾ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1/3 cup water
- 3 tablespoons light brown sugar
- 4 teaspoons balsamic vinegar
Instructions
- Add the bacon to a large nonstick skillet (with a tight-fitting lid) and heat over medium heat. Cook until the fat has rendered and the bacon is lightly browned. Drain all but 1 tablespoon of fat.
- Add onions and cook until translucent, about 4-5 minutes. Add garlic and cook for an additional minute.
- Increase the heat to medium high and add the green beans, salt, and pepper and cook for 1 minute. Quickly add the water and close the lid. Cook for 5-6 minutes, shaking the pan occasionally.
- Once most of the water has cooked down, remove the lid, reduce heat to medium and add the brown sugar and balsamic vinegar. Toss together, and cook for an additional minute or two until the sugar and balsamic cook down into a glaze, coating the green beans. Remove from the heat, taste for seasoning, then serve immediately.
Notes
- Fridge: Let the green beans cool completely, then store in an airtight container in the fridge for up to 4 days.
- Freezer: Freeze in a sealed freezer-safe container or bag for up to 2 months.
- Reheating: Warm them up on the stovetop over medium heat until heated through, or microwave in short bursts, stirring in between, until nice and hot.
Nutrition
Recipe Tips
- Use this Shortcut: Seriously make your life easy by purchasing trimmed green beans at the grocery store (unless of course, you enjoy picking off the stem ends of each bean).
- Skip EVOO: Since we’re cooking with high heat, olive oil (sometimes labeled as pure or light olive oil) is best for this recipe. Don’t grab the EVOO this time. You’ll still get the flavor from EVOO and the high heat stability of a neutral oil.
- Swap for Olive Oil: If you don’t have it on hand, you can mix extra virgin olive oil with a neutral oil (vegetable, avocado, etc.) in a separate container to make your own to keep around. I usually use a ratio of 40% olive oil to 60% neutral oil.
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Serving Suggestions
- Easy Weeknight Dinner: This is a great side to pair with oven fried fish and a harvest salad.
- Beyond Fast Dinner: Make this homemade hamburger helper with your green beans and get dinner ready super fast.
- Sunday Supper: Get this on the table with some turkey necks, smashed potatoes and sweet potato cornbread for a delish meal.
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