Best 20 Green Beans Bacon Recipes

QUICK GREEN BEANS WITH BACON

Steps:

• Place beans in a large saucepan and cover with water. Bring to a boil. Cook, uncovered, until beans are crisp-tender, 8-10 minutes; drain. In a large skillet, cook bacon and onion over medium heat until bacon is crisp and onion is tender, stirring occasionally, 3-5 minutes., Add beans to bacon mixture. Sprinkle with salt and pepper; toss to coat.

GREEN BEANS WITH BACON

Steps:

• Heat oil in a skillet over low heat. Add garlic and cook for 30 seconds. Stir in green beans and brown sugar, and season with sea salt. Add bacon, increase heat to medium, and stir.
• Pour chicken broth into the pan, cover, and let simmer for 10 minutes. Stir, adding more broth if needed. Cover and cook for another 10 minutes. Stir, uncover, and simmer over low heat until liquid evaporates, about 10 minutes more. Serve.

GREEN BEANS SLOW-COOKED WITH BACON AND ONIONS

Steps:

• Heat a heavy bottomed pot over medium high heat. Add the olive oil, bacon, and onions and cook until the onion is soft, about 5 to 10 minutes. Stir in the green beans and chicken stock; season with salt and pepper. Reduce the heat to low, and cook the green beans until they are soft but not mushy, about 30 to 45 minutes. Taste and adjust seasoning.

BACON-ONION GREEN BEANS

Steps:

• In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Pour off all but 1 tablespoon drippings. Saute onion in drippings until tender. Stir in vinegar, salt and pepper., Meanwhile, place beans in a large saucepan; add water to cover. Bring to a boil. Cook, covered, until crisp-tender, 4-7 minutes; drain., Place beans in a large bowl; toss with bacon and onion mixture. Sprinkle with sesame seeds.

BROWN SUGAR N' BACON GREEN BEANS

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until crisp, about 10 minutes. Drain bacon slices on paper towels, reserving 1 tablespoon bacon drippings. Crumble bacon.
• Bring water to a boil in a skillet. Add brown sugar, vegetable seasoning, and bacon drippings to water; cook and stir until brown sugar is dissolved, about 2 minutes. Add green beans and bacon to brown sugar mixture; season with salt. Reduce heat and simmer until green beans reach desired tenderness, about 10 minutes.

BACON-WRAPPED GREEN BEANS

Steps:

• Place beans in a large saucepan and cover with water. Bring to a boil. Cook, uncovered, for 8 minutes or until crisp-tender. Meanwhile, in a skillet, cook bacon over medium heat until cooked but not crisp, about 3 minutes. Remove to paper towels. , Drain beans; place about 12 beans on each bacon strip. Wrap bacon around beans and secure with a toothpick. Place on an ungreased baking sheet. , In a small bowl, combine the butter, brown sugar, garlic salt and soy sauce; brush over bundles. Bake at 400° for 10-15 minutes or until bacon is crisp.

BACON-GARLIC GREEN BEANS

Steps:

• Place green beans in a pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until beans start to soften, about 10 minutes. Drain water, leaving beans in the pot.
• Place bacon strips on a microwave-safe plate and cook in the microwave until crisp, about 2 minutes. Cool and crumble bacon.
• Stir butter and bacon into beans in the pot and return to medium heat; cook and stir until butter melts, 2 to 3 minutes. Add garlic; cook and stir until fragrant, 3 to 4 minutes. Top with lemon zest and stir.

BACON WRAPPED GREEN BEANS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a casserole dish.
• Set out the bacon, green beans and casserole dish in a little assembly line. Lay out a half strip of bacon. place a small bunch of green beans (6 or 7) onto the strip of bacon and roll up into a bundle. Place the bundle into the casserole dish, seam side down. Repeat with remaining bacon strips and green beans. You can pack these pretty tight in the pan, just know that if the bacon is touching another bundle they take some prying to get apart. Sprinkle with the brown sugar and salt and pepper.
• Bake in the preheated oven until browned and heated through, about 20 minutes.

SLOW-COOKED FRESH GREEN BEANS WITH BACON, ONION, AND RED POTATOES

Steps:

• Place bacon in a large Dutch oven and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove the bacon slices to a plate lined with paper towels, reserving some of the drippings in the Dutch oven.
• Stir onion in reserved drippings; cook and stir until browned, about 10 minutes. Stir garlic into the onion; cook until softened, 1 to 2 minutes. Pour broth into the Dutch oven; add green beans. Chop bacon and add to the Dutch oven.
• Bring the broth to a boil, reduce heat to low, and place a cover on the Dutch oven. Simmer the green bean mixture until the beans are tender, about 1 hour. Add potatoes; season with salt and pepper. Continue cooking until the potatoes are tender, about 30 minutes more.

GREEN BEANS WITH WARM BACON VINAIGRETTE

Steps:

• Prepare an outdoor grill for medium-high heat.
• Crimp and fold the edges of a double layer of aluminum foil so it resembles a rimmed baking sheet. Put the beans in the center and toss with 1 tablespoon of the oil, 1/4 teaspoon salt and 1/4 teaspoon pepper. Add 2 tablespoons water.
• Place the foil on the grill cook, tossing the beans occasionally, until lightly charred and tender, about 15 minutes.
• While the beans grill, cook the bacon in a small skillet over medium heat until crisp; transfer to a paper-towel-lined plate to drain. Pour off all but 1 tablespoon of bacon drippings and then stir the mustard, vinegar and remaining 1 tablespoon oil into the skillet until combined.
• Transfer the beans to a servings bowl and pour the warm vinaigrette over top. Toss well, scatter with the cooked bacon and adjust the seasoning with additional salt and pepper.

SAUTEED GREEN BEANS WITH MUSHROOMS, ONION, AND BACON

Steps:

• Place green beans in a microwave-safe bowl and fill with enough water to cover the bottom of the bowl. Cover the bowl and steam in the microwave on high power for 2 minutes.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer bacon slices to a plate lined with paper towels, leaving drippings in the pan.
• Place mushrooms and onion into the pan with the bacon drippings. Cook over medium heat until mushrooms are nice and brown and onion is soft and translucent, 5 to 8 minutes. Season with salt and add garlic; allow garlic to brown, 1 to 2 minutes. Toss in green beans; saute for about 3 minutes. Toss in green beans; saute for about 3 minutes.
• Pour wine into the pan and give it a good stir to scrape up any brown bits off of the bottom of the pan. Add bacon to the pan, cover, and let cook until wine is completely absorbed, about 10 minutes.

SWEET AND SOUR GREEN BEANS WITH BACON

Steps:

• Place green beans in a microwave-safe bowl and add enough water to make a layer in the bottom; heat in microwave until green beans are tender yet firm to the bite, 1 to 3 minutes. Drain.
• Heat peanut oil in a large wok or skillet over medium heat; cook and stir onion until tender, 5 to 10 minutes. Transfer onion to a bowl and discard any remaining oil.
• Place the bacon in the wok or skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and cut into bite-size pieces. Reserve 4 to 5 tablespoons bacon drippings in the wok.
• Mix onion, brown sugar, vinegar, and liquid smoke in the reserved bacon drippings; cook and stir until sauce is bubbling and brown sugar is dissolved, about 5 minutes. Add green beans to sauce and stir to coat; cook until green beans are heated through, 2 to 3 minutes.
• Transfer green bean mixture to a microwave-safe casserole dish; season with black pepper. Serve immediately or warm in the microwave, if needed.

GREEN BEANS WITH BACON

Steps:

• In a covered saucepan, cook beans in a small amount of water for 20-25 minutes or until tender. Drain. Meanwhile, in a skillet, cook bacon until crisp. Remove bacon, reserving drippings. Crumble bacon and set aside. Add beans to drippings; sprinkle with pepper and seasoned salt. Heat through. Add crumbled bacon and toss.

GREEN BEANS WITH CHEESE AND BACON

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 2 1/2-quart baking dish with a lid.
• Place the green beans in a large pan with water to cover; bring to a boil and cook only until the beans are hot and bright green, about 1 minute. Drain. Transfer to a large bowl.
• Cook the bacon in a large, deep skillet over medium-high heat, stirring occasionally, until evenly browned and crisp, about 10 minutes. Pour off all but 1 tablespoon of the drippings. Return to the heat and add the green onions; cook until the onions have softened, about 2 minutes.
• Add the bacon mixture, Cheddar cheese, sour cream, mayonnaise, salt, and pepper to the green beans; stir. Spread the mixture into the prepared baking dish; cover with the lid.
• Bake in the preheated oven until the casserole is bubbling and the beans are tender, about 20 minutes.

GREEN BEANS WITH BACON AND SHALLOTS

Steps:

• Cook beans in large pot of boiling salted water until crisp-tender, about 4 minutes. Drain. Rinse under cold water. Drain well. Pat dry with paper towels. (Can be prepared 6 hours ahead. Wrap in paper towels; enclose in resealable plastic bag and refrigerate.)
• Cook bacon in heavy large skillet over medium heat until crisp. Transfer to paper towels and drain. Discard all but 3 tablespoons bacon fat in skillet. Add butter to skillet and melt over medium heat. Add shallots and sauté until tender and golden, about 4 minutes. Add beans and sauté until heated through, about 6 minutes. Add bacon to skillet and toss to blend. Season to taste with salt and pepper. Transfer to bowl and serve.

GREEN BEANS WITH BACON AND SHALLOTS

Steps:

• Cook beans in large pot of boiling salted water until crisp-tender, about 4 minutes. Drain. Rinse under cold water. Drain well. Pat dry with paper towels. (Can be prepared 6 hours ahead. Wrap in paper towels; enclose in resealable plastic bag and refrigerate.)
• Cook bacon in heavy large skillet over medium heat until crisp. Transfer to paper towels and drain. Discard all but 3 tablespoons bacon fat in skillet. Add butter to skillet and melt over medium heat. Add shallots and sauté until tender and golden, about 4 minutes. Add beans and sauté until heated through, about 6 minutes. Add bacon to skillet and toss to blend. Season to taste with salt and pepper. Transfer to bowl and serve.

PRESSURE COOKER SOUTHERN-STYLE GREEN BEANS AND BACON

Steps:

• Place bacon in the bottom of a pressure cooker and cook over medium-high heat, turning occasionally, until evenly browned, about 8 minutes. Add onions; saute for 1 minute. Add green beans; toss until coated in bacon grease. Add water.
• Close cooker securely and place pressure regulator over vent according to manufacturer's instructions. Heat until steam escapes in a steady flow, about 5 minutes. Reduce heat to medium-low and cook for 5 minutes. Let pressure release naturally according to manufacturer's instructions, 5 to 10 minutes. Unlock lid and remove. Season with garlic powder, salt, and pepper.

BACON AND GARLIC GREEN BEANS

Steps:

• In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain. In the same skillet, saute onion in butter and oil until tender. Add garlic; cook 1 minute longer. Stir in wine; bring to a boil. Simmer, uncovered, for 5-8 minutes or until liquid is reduced by half., Add the green beans, salt, garlic powder and pepper; heat through. Stir in lemon juice and bacon.

BACON-ALMOND GREEN BEANS

Steps:

• Place beans in a large saucepan and cover with water. Bring to a boil; cook, uncovered, for 8-10 minutes or until crisp-tender., Meanwhile, melt butter in a large skillet over medium heat. Stir in the brown sugar, soy sauce and Worcestershire sauce. Cook for 1 minute or until sugar is dissolved. , Drain beans; add to the skillet. Cook and stir for 2 minutes or until heated through. Sprinkle with bacon and almonds; toss to coat. Serve with a slotted spoon.

GREEN BEANS WITH BACON AND RED BELL PEPPER

Steps:

• Cook bacon in heavy large skillet over medium-high heat until brown and crisp. Using slotted spoon, transfer bacon to paper towel and drain. Pour off all but 2 tablespoons drippings from skillet. Add green beans and bell pepper to skillet. Toss vegetables over medium-high heat until coated with drippings, about 1 minute. Add broth. Cover and cook until vegetables are crisp-tender, about 5 minutes. Season to taste with salt and pepper. Transfer to serving bowl. Sprinkle with bacon and serve.