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This quick and easy side dish green beans recipe is the perfect addition to any meal and is a favorite of ours for holiday meals such as Thanksgiving, Easter or Christmas.
Why You’ll Love This Recipe!
They are delicious! Think you don’t like green beans? Think again! Combine them with bacon and caramelized onions and they are to die for! Get yourself some fresh green beans from the grocery store, the farmer’s market or a neighbor who just might have a surplus and give these a try.
Amazing Flavor! The onions are caramelized in brown sugar and balsamic vinegar giving them amazing flavor! Be sure and save some of the onions to put in the beans because you are just going to want to eat them right out of the pan. The same goes for the bacon – save some for the beans!
Ingredients Needed
- Green Beans. Use fresh green beans!
- Onion. You can use a yellow onion or a white onion.
- Bacon. Cooked nice and crisp
- Butter. I use salted butter. Add some salt if using unsalted butter
- Balsamic Vinegar.
- Brown Sugar
How to Make Green Beans with Bacon
- Bring a large pot of water to a boil on the stove top. Add the green beans and cook for about 5 minutes or until beans turn bright green and are tender-crisp, about 3-5 minutes.
- Drain beans from water and run cold water over them to stop the cooking process. Set aside.
- Add butter to a large skillet or frying pan and heat over medium heat. Add onions and cook until they just begin to brown.
- Add in brown sugar and cook, stirring often until golden brown.
- Pour in balsamic vinegar and stir to combine and deglaze the pan.
- Transfer onions to a bowl.
- Melt remaining 2 Tbsp butter in pan and add in beans.
- Cook and stir until they begin to get brown spots and reach desired tenderness. About 8 minutes or so
- Salt and pepper to taste.
- Add in caramelized onions and crumbled bacon.
Tips and Tricks
- Do you not cook with fresh green beans because you don’t like snapping the ends off the beans? Use a knife. I just line them up on a cutting board and cut the ends off!
- Don’t skip the blanching step. The beans will cook much quickly and more easily when you add them to the butter.
- If you like, add in a teaspoon or two of minced garlic for additional flavor.
Frequently Asked Questions
What is the best way to store leftover green beans with bacon?
Keep them stored in an airtight container in the refrigerator for 2-3 days.
Can I use frozen green beans with this recipe?
I have only made this recipe with fresh green beans which I recommend but I think it should work with frozen beans too, The beans will just have a different texture.
Try these other delicious recipes too!
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Green Beans with Bacon
Ingredients
- 1 1/2 lbs fresh green beans
- 5 slices bacon cooked crisp and crumbled
- 1 large onion sliced thinly
- 2 tsp brown sugar
- 1 Tbsp balsamic vinegar
- 4 Tbsp butter divided
- salt and pepper to taste
Instructions
- Bring a large pan of water to a boil on the stove top. Add the green beans and cook for about 5 minutes or until beans turn bright green and are tender crisp, about 3-5 minutes.
- Remove beans from water and run cold water over them to stop the cooking process. Set aside.
- Add butter to a large skillet or frying pan and heat over medium high heat. Add onions and cook until they just begin to brown.
- Add in brown sugar and cook, stirring often until golden brown.
- Pour in balsamic vinegar and stir to combine and deglaze the pan.
- Transfer onions to a bowl.
- Melt remaining 2 Tbsp butter in pan and add in beans.
- Cook and stir until they begin to get brown spots and reach desired tenderness. About 8 minutes or so
- Salt and pepper to taste.
- Add in caramelized onions and crumbled bacon.
Tips & Notes:
- Do you not cook with fresh green beans because you don’t like snapping the ends off the beans? Use a knife. I just line them up on a cutting board and cut the ends off!
- Don’t skip the blanching step. The beans will cook much quickly and more easily when you add them to the butter.
- If you like, add in a teaspoon or two of minced garlic for additional flavor.
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Nutrition Facts:
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