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Skillet green beans with crispy bacon and garlic in a serving bowl
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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.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Side Dish
Cuisine: American
Keyword: 20 minute side dish, bacon green beans, best canned green beans, better than bouillon green beans, canned green beans, christmas side dish, country style green beans, easy side dish, garlic green beans, green bean recipe, green beans and bacon, green beans with bacon, green beans with bacon and garlic, holiday side dish, how to cook canned green beans, one pan side dish, pantry side dish, quick side dish, seasoned green beans, skillet green beans, smothered green beans, southern green beans, stovetop green beans, Thanksgiving side dish
Servings: 4 servings
Author: Rex

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

Instructions

  • 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.
  • Add the garlic during the last minute of cooking. Stir constantly until fragrant. Do not let it brown.
  • Add the green beans, water, Better Than Bouillon, vinegar, salt, and pepper. Stir to dissolve the bouillon.
  • 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.
  • 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.