Awesome Stovetop Green Beans with Crispy Bacon and Garlic

Canned green beans get a bad rap. Usually it is deserved. They show up gray, mushy, and tasting like the can.

This recipe fixes that. Crispy bacon. A little garlic. A quick simmer in a seasoned broth with a splash of vinegar. Twenty minutes later you have a side dish that disappears from the table.

Why This Skillet Green Bean Recipe Works

• Pantry staples. Canned beans, bacon, garlic, and a jar of Better Than Bouillon.
• Fast. About 5 minutes of prep and 15 minutes at the stove.
• Big flavor. The bacon fat, bouillon, and vinegar give the beans depth that canned beans never get on their own.
• One pan. Less cleanup. You are welcome.

Instructions

1. Heat the avocado oil in a large skillet over medium heat. Add the bacon pieces and cook 5 to 7 minutes, stirring often, until nice and crispy.
2. Add the garlic during the last minute of cooking. Stir constantly until fragrant. Do not let it brown.
3. Add the green beans, water, Better Than Bouillon, vinegar, salt, and pepper. Stir to dissolve the bouillon.
4. Bring to a simmer and cook 8 to 10 minutes, stirring occasionally, until the liquid reduces by about half and the beans are tender and flavorful.
5. Taste, adjust salt and pepper, and serve hot.

Tips for the Best Bacon Green Beans

• Do not drain the bacon fat. It carries the flavor into the beans.
• Watch the garlic. Burnt garlic turns bitter fast. Add it at the end of the bacon cooking time.
• Go easy on extra salt. Bacon and Better Than Bouillon are both salty. Taste first.
• Want heat? Add a pinch of red pepper flakes with the garlic.
• Pick your bouillon. Chicken gives a lighter flavor. Beef is deeper and richer.

Frequently Asked Questions

Do I drain the canned green beans?

Yes. Drain them, then add the ½ cup of water and bouillon. That way you control the seasoning instead of relying on the canning liquid.

Can I use fresh or frozen green beans?

You can. Fresh or frozen beans need a longer simmer than canned, so cook them until tender and add a little more water if the pan gets dry.

What kind of vinegar should I use?

Apple cider vinegar is my pick. White or red wine vinegar also work. It is just two teaspoons, but it brightens the whole dish.

Can I make these ahead?

Yes. Store leftovers in the refrigerator in an airtight container and reheat in a skillet over medium heat. The bacon will soften a bit, so crisp up a few extra pieces to sprinkle on top if you like.

More Green Bean Recipes

• Garlic and Soy Glazed Green Beans
• Haricots Verts
• Green Bean Casserole from Scratch
• Green Bean Fries

Rex

Awesome Stovetop Green Beans with Crispy Bacon and Garlic

Canned green beans get a bad rap. This skillet version with crispy bacon, garlic, and a splash of vinegar fixes that in about 20 minutes.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Servings: 4 servings

Course: Side Dish

Cuisine: American

Ingredients Method Notes

Ingredients

  

• 3 oz bacon pieces
• 1 tsp avocado oil
• 2 cloves garlic finely diced
• 2 (14.5 oz) cans cut green beans drained
• 1/2 cup water
• 1 tsp Better Than Bouillon chicken or beef
• 2 tsp vinegar apple cider works great
• 1/2 tsp salt
• 1/4 tsp black pepper

Method

 

1. Heat the avocado oil in a large skillet over medium heat. Add the bacon pieces and cook 5 to 7 minutes, stirring often, until nice and crispy.
2. Add the garlic during the last minute of cooking. Stir constantly until fragrant. Do not let it brown.
3. Add the green beans, water, Better Than Bouillon, vinegar, salt, and pepper. Stir to dissolve the bouillon.
4. Bring to a simmer and cook 8 to 10 minutes, stirring occasionally, until the liquid reduces by about half and the beans are tender and flavorful.
5. Taste, adjust salt and pepper, and serve hot.

Notes

Equipment: large skillet, wooden spoon, can opener.

Do not drain the bacon fat. It carries the flavor into the beans.

Watch the garlic. Burnt garlic turns bitter fast. Add it at the end of the bacon cooking time.

Go easy on extra salt. Bacon and Better Than Bouillon are both salty. Taste first.

Want heat? Add a pinch of red pepper flakes with the garlic.

Pick your bouillon. Chicken gives a lighter flavor. Beef is deeper and richer.

Fresh or frozen beans need a longer simmer. Cook until tender and add a little more water if the pan gets dry.

Make it. You can thank me later. — Rex.