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Crisp-tender green beans and savory bacon bits sautéed with onion and garlic. This classic Southern side dish is smoky, delicious, and comes together in one skillet for easy cleanup.
For 4 servings
Cook the bacon until crisp. In a large skillet over medium heat, add the chopped bacon. Cook, stirring occasionally, for 6-8 minutes until the bacon is browned and crispy. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, reserving about 2 tablespoons of bacon fat in the skillet.
Sauté the aromatics. Add the chopped yellow onion to the skillet with the bacon fat. Sauté for 4-5 minutes until softened and translucent. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
Sauté and steam the green beans. Add the trimmed green beans to the skillet. Season with kosher salt and black pepper. Toss to coat in the fat and sauté for 5-7 minutes, stirring occasionally, until they turn bright green and begin to blister.
Pour in the chicken broth. Bring the liquid to a simmer, then reduce the heat to medium-low, cover the skillet, and let the beans steam for 3-5 minutes, or until they reach your desired level of crisp-tenderness.
Finish and serve. Uncover the skillet and increase the heat to medium-high. Cook for 1-2 minutes, allowing any remaining liquid to evaporate. Return the crispy bacon to the skillet and toss everything together. Serve immediately.
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Crisp-tender green beans and savory bacon bits sautéed with onion and garlic. This classic Southern side dish is smoky, delicious, and comes together in one skillet for easy cleanup.
This southern recipe takes 30 minutes to prepare and yields 4 servings. At 257.04 calories per serving with 16.59g of protein, it's a beginner-friendly recipe perfect for side or dinner.
Add 1/4 cup of toasted slivered almonds or chopped pecans along with the bacon at the end for a delightful crunch.
Add 1/4 to 1/2 teaspoon of red pepper flakes with the garlic for a touch of heat.
Drizzle with 1 tablespoon of balsamic glaze or maple syrup during the last minute of cooking for a sweet and tangy finish.
Sprinkle 1/4 cup of grated Parmesan cheese over the green beans just before serving.
Green beans are an excellent source of dietary fiber, which aids in digestion, helps maintain bowel health, and can contribute to a feeling of fullness.
This dish provides essential vitamins from the green beans, including Vitamin K for bone health, Vitamin C for immune support, and Vitamin A for vision.
The combination of fiber from the beans and protein and fat from the bacon helps to keep you feeling full and satisfied, making it a substantial side dish.
This dish can be part of a balanced diet. Green beans are low in calories and high in fiber and vitamins. The bacon adds significant flavor but also fat and sodium. To make it healthier, you can use turkey bacon or use less bacon and supplement with a touch of smoked paprika for flavor.
A typical serving of Sauteed Green Beans with Bacon contains approximately 150-200 calories, depending on the thickness and fat content of the bacon used.
Yes, you can use frozen green beans. Thaw them completely and pat them very dry with paper towels before adding them to the skillet. Note that they may have a softer texture compared to fresh beans and may require a shorter cooking time.
To make a vegetarian version, omit the bacon. Sauté the onions and garlic in 2 tablespoons of olive oil or butter. To replicate the smoky flavor, add 1/2 teaspoon of smoked paprika and a splash of soy sauce or tamari.
This dish is best served fresh to maintain the crisp texture of the beans and bacon. However, you can blanch the green beans and cook the bacon ahead of time. When ready to serve, simply sauté the onions and garlic, then add the beans and bacon to heat through.
Soggy green beans are usually a result of overcooking or steaming for too long. To avoid this, sauté them first to get a slight char, then steam for just 3-5 minutes until crisp-tender. Also, ensure any excess liquid is evaporated at the end.