Sautéed Green Beans and Bacon
Crisp-tender green beans sautéed in bacon drippings with onion and garlic, finished with crunchy bacon bits—an easy 20-minute side dish for weeknights or holidays.
Equipment
- Large skillet or frying pan
- cutting board
- sharp knife
- Tongs or spatula
- Paper towels
- Small plate
Ingredients
- 1 lb fresh green beans trimmed (cut into 2-inch pieces if long)
- 5 strips thick-cut bacon chopped
- 1 medium onion diced
- 3 cloves garlic minced
- 2 tbsp butter
- 0.25 cup water or chicken broth to help steam the beans
- salt to taste
- black pepper to taste
Instructions
- Trim the green beans (and cut into 2-inch pieces if long). Dice the onion and mince the garlic.
- In a large skillet over medium heat, cook the chopped bacon until crisp, 6–8 minutes. Transfer bacon to a paper towel–lined plate. Leave about 2 tablespoons bacon drippings in the pan (discard excess).
- Add butter and the diced onion to the skillet. Sauté 2–3 minutes until the onion starts to soften.
- Add green beans and toss to coat. Pour in the water or broth, cover, and steam 3–4 minutes.
- Uncover and continue sautéing 4–6 minutes, stirring occasionally, until beans are tender-crisp and lightly browned.
- Add minced garlic and cook 30–60 seconds until fragrant. Return bacon to the pan and toss to combine.
- Season with salt and black pepper to taste. Serve hot.
Notes
Optional blanching: For extra-tender beans, blanch in boiling water for 2–3 minutes, then drain well before sautéing.
Frozen beans: Thaw and pat dry before cooking so they brown instead of steaming.
Variations: Finish with a squeeze of lemon, or add toasted sliced almonds at the end for a green beans almondine twist.
Storage: Refrigerate leftovers in a sealed container for 3–4 days. Reheat in a skillet to bring back a little crisp.