Sautéed Green Beans with Bacon & Garlic

These sautéed green beans with bacon are so quick they make a perfect side dish for a busy weeknight dinner, but they look fancy enough for any holiday meal.

Take your green beans to the next level with this easy recipe. It’s quickly become one of my favorite ways to eat green beans!

An unforgettable green bean recipe!

Sometimes the most simple side dish is the best, and these sauteed green beans with bacon prove it! Aside from water, salt, and pepper, you just need three ingredients. But they are so tasty I could eat the entire batch. 🙂

No one in my family is a fan of the traditional green bean casserole that makes a regular appearance on many a holiday menu. But these green beans – they couldn’t get enough of them!

I love that they are made all in one skillet, so I don’t have multiple dishes to wash. And they are ready in under 20 minutes, which is always a bonus.

If you are looking for an unbelievably delicious way to serve green beans, give this recipe a try. I’ve learned to double the recipe because they disappear in a heartbeat.

Should you boil green beans before sautéing?

Quickly boiling (blanching) green beans before you saute them is an optional step. It helps the beans retain a bright green color and crispness. But for this recipe, you don’t need to boil your green beans first.

Preboiling the beans doubles the amount of time it takes to make the recipe, and I don’t think it’s worth the extra hassle.

How to make Sauteed Green Beans with Bacon

1. PREP – Wash the green beans. Trim off the ends. You can cut them in half if you want. Dice the bacon.
2. BACON – In a large skillet, cook diced bacon over medium heat until crisp.
   Transfer the cooked bacon bits to paper towels. Discard all of the bacon fat except about a tablespoon.
3. COOK – Add the green beans and water to the skillet. Stir to coat, then add a lid and cook for 4-5 minutes over medium-high heat. Remove the lid and saute for 3-4 more minutes, or until beans are done. Add the garlic and bacon and cook for 30-60 seconds.
4. SERVE – Spoon beans onto plates or a serving platter, sprinkling all of the bacon in the pan on top.

These cooked green beans are best served immediately while the bacon is still crisp. But if you have leftovers, you can store them in an airtight container in the refrigerator for 2-3 days.

PRO TIPS:

• For best results, use good quality green beans. Look for beans that are a bright green color, have a firm texture, are free of blemishes, and are about the thickness of a pencil. (The best green beans in my area are the Hippie organic green beans at Costco.)
• If you don’t drain off the excess grease, your green beans will be greasy. Adding a bit of water keeps them from sticking to the saute pan.

VARIATIONS:

•  If you need dairy free green beans, you can use olive oil instead of salted butter. Just add a bit more salt for added flavor.
• A little lemon juice adds a bright fresh flavor.
• Try sprinkling a bit of freshly grated parmesan cheese into the skillet with the bacon and stir until melted. Delish!
• For a spicy punch of flavor, you can add cajun seasoning or red pepper flakes.

More Easy Side Dishes:

• Pesto Potatoes
• Sweet Boiled Carrots
• Green Beans Almondine Recipe
• Rice Pilaf
• Oven Roasted Cauliflower
• Steamed Broccoli without Steamer
• Mormon Funeral Potatoes

Tender green beans with crispy bacon and a hint of garlic make one delicious side dish! Try it for Thanksgiving dinner instead of the traditional green bean casserole.