Classic Sautéed Green Beans with Bacon and Garlic
A quick and incredibly flavorful weeknight side dish featuring fresh green beans sautéed to tender-crisp perfection in savory bacon fat, tossed with caramelized onions, minced garlic, and crispy bacon bits.
Equipment
- Large skillet with a tight-fitting lid
- Cutting board
- Chef's knife
- Slotted spoon
Ingredients
Main
- 1 lb Fresh green beans — Washed and ends trimmed
- 4 slices Thick-cut bacon — Cut into 1/2-inch pieces
- 0.5 cup Yellow onion — Finely diced
- 2 cloves Garlic — Minced
- 2 tablespoons Chicken broth or water — For steaming the beans
- 0.25 teaspoon Kosher salt — Adjust to taste depending on the saltiness of the bacon
- 0.25 teaspoon Black pepper — Freshly ground
Main
| 1 lb | Fresh green beans | Washed and ends trimmed |
| 4 slices | Thick-cut bacon | Cut into 1/2-inch pieces |
| 0.5 cup | Yellow onion | Finely diced |
| 2 cloves | Garlic | Minced |
| 2 tablespoons | Chicken broth or water | For steaming the beans |
| 0.25 teaspoon | Kosher salt | Adjust to taste depending on the saltiness of the bacon |
| 0.25 teaspoon | Black pepper | Freshly ground |
Instructions
-
Place a large skillet over medium heat. Add the chopped bacon pieces and cook until crispy and the fat has rendered, about 5 to 6 minutes.
~6 minStart the bacon in a cold skillet to help the fat render out more evenly. -
Using a slotted spoon, remove the crispy bacon bits from the skillet and transfer them to a paper towel-lined plate. Leave about 2 tablespoons of the bacon drippings in the pan (drain any excess if necessary).
~1 minIf your bacon didn't yield enough fat, you can add a teaspoon of olive oil or butter. -
Add the diced onion to the hot bacon fat in the skillet. Sauté until the onion is soft and translucent, about 3 minutes.
~3 min -
Add the minced garlic and cook for 30 seconds to 1 minute, until fragrant. Do not let the garlic brown.
~1 minStir constantly to prevent the garlic from burning, which can make it bitter. -
Add the trimmed green beans to the skillet and toss to coat them in the aromatics and fat. Pour in the chicken broth (or water), immediately cover the skillet with a lid, and let the beans steam for 3 to 4 minutes until they are bright green and tender-crisp.
~4 minIf you prefer softer green beans, leave the lid on for an additional 2 minutes. -
Remove the lid and cook for another 1 to 2 minutes to evaporate any remaining liquid. Toss the crispy bacon bits back into the skillet. Season with kosher salt and black pepper, stir well, and serve immediately.
~2 minTaste a green bean before adding salt, as the bacon already provides a good amount of sodium.
Tips & Storage
- For an extra kick, add a pinch of red pepper flakes when sautéing the garlic.
- Do not overcook the green beans; they are best when they still have a slight bite (tender-crisp).
- To save prep time, buy pre-washed and pre-trimmed green beans.
- Storage: Store leftover green beans in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in a skillet over medium heat or in the microwave.