Sauteed Green Beans with Bacon
Tender, crisp green beans tossed with smoky, crispy bacon and a hint of garlic. This quick skillet side dish comes together in under 20 minutes and pairs beautifully with roast chicken, grilled steak, or a holiday spread.
For 4 servings
- prep
Trim the green beans.
Rinse the green beans under cold water and pat dry. Trim off the stem ends and set aside.
- boil · ~3 min
Blanch the green beans.
Bring a pot of salted water to a rolling boil. Add the green beans and cook until bright green and just tender, about 2 to 3 minutes. Drain and immediately transfer to a bowl of ice water to stop the cooking. Drain again and pat dry.
TIPThe ice bath locks in the vibrant green color and keeps the beans crisp-tender. - fry · ~6 min
Cook the bacon until crispy.
Place the bacon pieces in a large cold skillet. Set over medium heat and cook, stirring occasionally, until the bacon is golden and crisp, about 5 to 6 minutes. Transfer the bacon to a paper-towel-lined plate with a slotted spoon, leaving the rendered fat in the skillet.
TIPStarting with a cold pan helps the bacon render its fat slowly and evenly. - saute · ~4 min
Saute the garlic and green beans.
Add the minced garlic to the bacon fat in the skillet and cook, stirring, until fragrant, about 30 seconds. Add the blanched green beans and toss well to coat in the fat. Cook until the beans are heated through and slightly blistered in spots, about 3 to 4 minutes.
- mix · ~1 min
Combine and season.
Return the crispy bacon to the skillet with the green beans. Toss everything together and season with a pinch of salt and freshly ground black pepper. Cook for 1 more minute to let the flavors meld.
TIPRemember the bacon is already salty — season lightly and taste as you go. - serve
Serve warm.
Transfer the green beans to a serving bowl and serve immediately while hot.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Blanch the beans first to preserve a vibrant green color and crisp-tender bite.
- 2Start the bacon in a cold pan so the fat renders slowly and evenly without burning.
- 3Pat the blanched beans dry before sautéing to avoid steaming them in the skillet.
- 4Add garlic after the bacon is cooked, then cook just 30 seconds to keep it fragrant and not bitter.
- 5Taste before adding extra salt — bacon and its rendered fat are already salty.
- 6For extra crunch, cook the beans a minute longer until they blister slightly in spots.
Adapt it for your goals.
Low-fat
Replace bacon with 2 teaspoons of olive oil and 1 teaspoon of smoked paprika to mimic the smoky flavor without the rendered fat.
veganVegan
Use 2 tablespoons of olive oil and 1/4 cup of crispy chickpeas or smoked tempeh crumbles instead of bacon.
spicySpicy
Add 1/4 teaspoon of red pepper flakes along with the garlic for a gentle heat that balances the smoky bacon.
Why this is on our healthy list.
Rich in Fiber
Green beans provide dietary fiber, which supports healthy digestion and helps maintain steady energy levels.
Good Source of Vitamin C
Fresh green beans offer vitamin C, an antioxidant that aids immune function and skin health.
Low Calorie Side Dish
Green beans are naturally low in calories, making this a satisfying addition to a balanced meal when portioned with lighter proteins.
Frequently asked questions
Yes, but thaw and pat them very dry first, then skip the blanching step — just sauté them directly in the bacon fat until tender.
