If you're looking for a fun addition to your BBQ then this Green Beans with Bacon recipe is served warm - a great twist to the typical side dish spread of cold salads! Not only is this green bean recipe great for a summer side dish, we love it with Standing Rib Roast and Red Wine Braised Short Ribs too!
I don't know about you, but often times I was serve canned veggies as a kid. Sometimes you want to go back to those memories, or maybe you just like your veggies cooked really well done!
These stewed green beans give you that softer texture of canned varieties but starts with fresh beans gently simmered with tomatoes.
You can also pair the classics alongside this warm salad, whether that's deviled eggs or Heirloom Tomato Salad. It will beautifully round out your Pork Burgers or even an Air Fryer Ribeye if you're stuck indoors on a rainy day.
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Why You'll Love This Recipe
- The great flavor and texture you love of long-cooked veggies.
- Lots of umami from vinegar, broth, and bacon.
- Perfect way to enjoy the flavor of bacon without the mess of frying up slices.
- Great for the holidays along with Cheesy Cauliflower Casserole!
Recipe Ingredients
- Green beans - Select blemish-free beans that are firm if you try and bend them. You can often find 12 oz bags of already prepared and washed beans in the produce section.
- Garlic - Always mince your own! I promise the stinky fingers are worth it. You simply don't get the same flavor from the jar.
- Sherry vinegar - This isn't the same as cooking sherry or sherry wine! I love the strong flavor and this is also a slightly more acidic variety than other options. I use sherry vinegar with grilled asparagus too.
See recipe card below for a full list of ingredients and measurements.
Substitutions & Variations
- Add diced fresh potatoes to this dish at the same time you're adding chicken stock. Bacon and potatoes make these beans memorable and delicious. Let them simmer along with the beans until tender.
- Skip the tomatoes. I prefer it without tomatoes when pairing with Honey Garlic Pork Chops.
- Make this recipe as written, then you can play around with different cans of tomatoes or even different bacon such as smoked or maple.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
How To Make Green Beans With Bacon
Step 1: Cook the bacon then add the onions so they cook in the fat.
Step 2: After onions have softened, stir in the garlic and continue cooking for 20 seconds, until garlic becomes fragrant.
Step 3: Add the remaining ingredients, stirring to coat.
Step 4: Cover with a lid and simmer for 90 minutes, until super tender. Try serving these beans alongside Coq au Vin Blanc.
Expert Cooking Tips
- Buy pre-cut and washed green beans when available. It's a huge time saver.
- While I won't use jarred garlic, pre-peeled garlic cloves can be a life saver. I buy pre-peeled cloves for my Garlic Parmesan Chicken Pasta, Garlic Bread Pizza and more! Throw the cloves in the food processor and voila!
- Make this green beans with bacon recipe a few days ahead of time. It reheats easily on the stove over low-medium heat. I actually prefer the beans after they've sat for a day.
Recipe FAQs
You can either snap or cut off the tips of green beans. The stem end is tough and you'll want to make sure that is removed for these green beans with bacon. It's a perfect job for kids to do. Then make sure and wash them if they weren't the pre-washed variety. If you buy them pre-bagged they are often ready to use as-is.
This Green Beans with Bacon recipe can be stored right in its own juice, in an airtight container. Store the green beans in the fridge for up to 5 days. They can also be frozen in their own juice in an airtight container for up to 2 months. Thaw in the fridge overnight. Reheat the refrigerated beans in a pot over low-medium heat, stirring occasionally.
I love using Knorr Professional Liquid Concentrated Flavor Base! It's the same base I use in Easy Lemon Chicken Pasta and countless others. Another option is Better Than Bouillon base. These both store longer than an open carton of broth would as well as take up less room. I think they taste fresher as well. You will always have broth on hand in a pinch if you use a product like these! Make sure and read the package on how to reconstitute it.
I do not recommend using frozen green beans in this green beans with bacon recipe. Those beans are already blanched and have absorbed a good amount of water. That will prevent the beans from soaking in all the goodness you're cooking them in.
I recommend using a very sharp chef knife with a quality cutting board. That's my preferred method however, you can also use a set of sharp kitchen shears and cut the pieces straight into the pan, avoiding a mess on your board.
I do not recommend canned green beans for this recipe. They are already cooked, soft and full of liquid which makes it more difficult for the beans to absorb any of the liquid and flavor you're adding.
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📖Recipe
Green Beans With Bacon Recipe
Equipment
- 1 medium or large stock pot
Ingredients
- 6 oz thick cut bacon cut into ¼ inch pieces
- 1 medium yellow onion small dice
- 7 cloves garlic minced
- 24 oz green beans
- 1½ teaspoon kosher salt
- ½ tsp black pepper coarse ground
- 14½ oz diced tomatoes canned
- 2 cups chicken stock see note
- 1 tablespoon sherry vinegar
Instructions
- Cook bacon pieces in a large stock pot over medium-high heat until browned, stirring occasionally. Add onions and stir. Cook another 3-4 minutes until onions start to become soft.
- Stir in garlic. Let cook another 20 seconds
- Add green beans, salt, pepper diced tomatoes, chicken stock and sherry vinegar. Bring to a boil then reduce heat to low and continue simmering with lid on for 90 minutes. Stir occasionally
Krista
The best green beans ever! I get compliments every time we make these.