Green Beans with Bacon

4 servings
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes

Green Beans with Bacon made with green beans, bacon, and seasoning are fresh, crisp, and savory, ready in under 15 minutes!

It’s super easy to make the perfect vegetable side dish when it comes to green bean recipes, and in this kitchen we’re making Roasted Green Beans, Spicy Chinese Sichuan Green Beans, and Green Bean Casserole for the holidays!


Green Beans with Bacon is the perfect vegetable to serve as a holiday side dish. This recipe is savory, salty, and crispy all in one. I always start with really fresh green beans, because this dish is all about that crisp-tender crunch you get from the bean. It’s my go-to when I have to feed a large crowd in a short amount of time.

The bacon fat takes this side dish recipe to a whole new level. You can use a tablespoon of olive oil if you don’t want to use the bacon fat, but the flavor is going to change. I get asked time and time again for this side dish recipe, because of how good it is. As far as green bean recipes go, this is hands down my favorite one.


The bacon in this recipe is already salty, so there’s no need to add any additional salt to the recipe. You also don’t need any added fat due to the bacon grease, which adds a ton of flavor to the green beans.

After you blanche the green beans, just cook the bacon over medium-high heat until almost crispy, then add green beans and toss with pepper.

If you want more flavor, try ½ teaspoon garlic, chopped onions, or a tablespoon of brown sugar to the bacon while it’s cooking. Do not use precooked bacon, because it won’t have the bacon grease to cook the other ingredients. It will also add an off flavor to the fresh green beans.


Boil a large pot of water. Usually we’d salt the water, but the bacon is already salty so we’re skipping this step. Add green beans to the boiling water for a total time of 2-3 minutes, they should be bright green and just starting to get tender when you remove them.

Make sure you use fresh green beans, not canned. The canned beans are already soaking in water, making them too soft to achieve that crispy texture.

When they’re out, immediately add them to an ice bath. This will stop them from cooking further, until you warm them again in the skillet with the bacon. What you’ll end up with is a tender-crisp bean that’s perfect in every way.


You can tell if you have fresh green beans by holding the bean and feeling the texture. If your beans bend without snapping, or the bean feels too soft or turns color, they are old and not the best choice for this recipe.

Green Beans with Bacon



  • If you want to lighten up the dish a bit, cook the bacon then drain off the bacon drippings. Add a drizzle of olive oil to the skillet if you need more fat.
  • You can add powdered or fresh garlic, chopped onions, or a squeeze of lemon juice when cooking the bacon to add more flavor. If you add onion and garlic cloves, cook until starting to caramelize, then add the bacon.
  • Substitute the bacon for pancetta if you have it.
  • This is a great recipe to throw together last minute because it only takes 15 minutes to cook. Frozen green beans are already blanched, if you use them just defrost and go straight to the saute step.
  • Trim the ends of your green beans before using them in this recipe to avoid the fibrous woody texture the stem-side of the bean has.

Pin this recipe now to remember it later

Pin Recipe

Green Beans with Bacon

Green Beans with Bacon made with green beans, bacon, and seasoning are fresh, crisp, and savory, ready in under 15 minutes!
Yield 4 servings
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Side Dish
Cuisine American
Author Sabrina Snyder


  • 1 pound green beans
  • 4 bacon strips diced
  • 1/8 teaspoon pepper


  • In a large skillet add ¼ cup water and the green beans on high heat and bring to a boil, cooking for 3 minutes.
  • Remove green beans and water, wiping dry with paper towels and add in the bacon, cooking until crisp before adding in the green beans and tossing with bacon and pepper.


Note: click on times in the instructions to start a kitchen timer while cooking.


Calories: 127kcal | Carbohydrates: 8g | Protein: 4g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 14mg | Sodium: 152mg | Potassium: 282mg | Fiber: 3g | Sugar: 3g | Vitamin A: 785IU | Vitamin C: 13.9mg | Calcium: 42mg | Iron: 1.3mg
Keyword: green beans with bacon

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


Leave a comment & rating

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. My son would eat bacon with every meal if I’d let him. This is a great way to get him to eat green beans!