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.
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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, sautéed 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...
- Pork tenderloin with garlic
- Beef tenderloin roast
- Dutch Oven Beef Stroganoff
- Parsley Butter Potatoes
- Poached Parchment Herb Salmon
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
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