Green beans can turn soft and forgettable, but this skillet version with bacon fixes that fast. A simple step keeps them crisp while everything comes together in one pan with bold flavor.
Instructions for garden-fresh green beans and frozen green beans, without them getting soggy.
Jump to:
TL;DR
We grow our own green beans and wax beans in the summer months, and at the end of a season I found a batch of green beans hidden beneath the leaves that I ended up making this fantastic bacon-enriched green bean side dish with.
The recipe is simple and straightforward. Make this whenever you need a side dish with your roast, cooked veggies, sauteed mushrooms, fried eggs, or whatever you cook, or whenever you like.
You can shorten the cooking time further by using frozen pre-boiled green beans. The cooking technique can be adapted for frozen green beans. I share both preparation options below.
Ingredient Notes
- Green Beans — Fresh beans with the ends removed or frozen beans. If you use pre-boiled frozen beans, do not thaw them. If you thaw frozen green beans, they turn out soggy.
- Butter — Unsalted or salted, the choice is yours. If you use salted, cut down on the extra salt to season the dish.
- Onion — I use red or purple onion, but you can use white, green, or yellow onions too, or shallots.
- Bacon — I used raw bacon bits, and those needed to be cooked a bit. You can shorten the preparation time by using cooked bacon bites.
- Garlic — Freshly chopped.
- Salt & Black Pepper — to season.
- Chives — Used as a fresh topping. Chop them fine.
Process Overview
Step 1
Preboil beans in cooking salt water (aka blanch) for 5 minutes.
Place the beans in ice-cold water to stop the cooking process. Pat them dry.
Tip: You can skip this step if you are using pre-boiled frozen green beans. (See tips to cook this dish with frozen beans further below).
Step 2
Sauté onion slices in butter. Stir in bacon and cook crispy. Add garlic and fry briefly.
Add dry pre-boiled green beans.
Step 3
Season with salt and pepper. Fry beans until they are cooked through. I like a little crunch.
Serve it up topped with chives.
📖 Recipe
Quick Skillet Green Beans with Bacon Recipe
Ingredients
- 12 Ounces Green Beans
- 1-2 Tablespoon Butter Unsalted or salted
- 1 Medium Onion
- ¾ Cup Bacon
- 1 Garlic Clove
- Salt to taste
- Black Pepper to taste
- 1 Tablespoon Chives sliced, topping
Instructions
With fresh green beans (If you use parboiled frozen beans, skip this)
- Bring a pot of salted water to a boil and cook the green beans for about 5 minutes until slightly tender.12 Ounces Green Beans
- Transfer them immediately to a bowl of ice-cold water to stop the cooking, then drain and pat dry.
Assemble
- Heat butter in a pan over medium heat and cook the sliced onions until softened.1-2 Tablespoon Butter, 1 Medium Onion
- Add the bacon and cook until crispy, then stir in the garlic and cook briefly until fragrant.¾ Cup Bacon, 1 Garlic Clove
- Add the preboiled green beans to the pan and toss to combine.12 Ounces Green Beans
- Season with salt and pepper, then cook while stirring occasionally until the beans are heated through and slightly crisp.Salt, Black Pepper
- Garnish with freshly chopped chives and serve up hot.1 Tablespoon Chives
Notes
Nutrition
Tips to Use Frozen Green Beans
- Heat your pan first, then add butter once hot.
- Add the beans straight from frozen, don't thaw them beforehand, or else they will turn soggy.
- Let them sit for a minute so they start to sear.
- Keep heat medium-high as they release moisture.
- Use a wide pan and avoid overcrowding so water can evaporate.
- Stir occasionally, not constantly, to help them brown.
- Cook until the pan is mostly dry and the beans are tender.
- Season at the end.
Serving
These green beans with bacon make for an excellent all-rounder side dish. Serve them with your favorite roast, baked fish, and vegetables. The sky is the limit.
We love them with...
Storing
This dish is best enjoyed freshly prepared. Leftovers tend to turn out soggy and not that tasty. I don't recommend keeping leftovers.
More Green Bean Recipes
Comments
No Comments