Crack Green Beans

These are skillet green beans cooked with crispy chopped bacon, diced onion, minced garlic, a little soy sauce and black pepper. The bacon is crisped first and set aside, and the onion and garlic cook in the fat left behind. The beans then cook until they are tender but still crisp, and the bacon goes back in at the end. Prep takes 10 minutes and cooking takes 15, so it is on the table in 25 minutes, and it makes 4 servings.

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What Goes in the Skillet

The amounts are on the recipe card.

• Fresh green beans (1 pound): the main ingredient. Trim the ends before cooking.
• Bacon (4 strips, chopped): gives a smoky flavor and a crunch. Turkey bacon or a plant-based alternative will work if you need one.
• Onion (1, diced) and garlic (3 cloves, minced): the onion turns sweet and tender, and the garlic adds a pungent edge.
• Soy sauce (1 teaspoon): adds umami and a savory depth that goes with the crisp beans.
• Black pepper (1/2 teaspoon): a mild heat.

Cooking the Beans

Cook the bacon in a large skillet over medium heat until it is crispy, and don’t rush it. Move it to paper towels to drain. In the same skillet, cook the onion and garlic until the onion is translucent.

Add the green beans and stir to coat them with the onion and garlic. Drizzle on the soy sauce, add the pepper, and cook for 5 to 7 minutes, until the beans are tender but still crisp. Stir the bacon back in before serving.

A splash of lemon juice just before serving brightens the dish. If you want to save prep time, use pre-chopped bacon.

Variations

• Heat: a pinch of crushed red pepper flakes, added during cooking.
• Crunch: toasted almonds or walnuts stirred in at the end.
• Mediterranean: diced tomatoes and feta cheese.
• Bacon swap: turkey bacon, or a plant-based alternative.

What to Serve With It

Grilled chicken, steak or roasted pork tenderloin all suit these beans. For a weeknight dinner, baked salmon with rice or a fresh salad works. They also fit on a buffet table or in a vegetarian spread with quinoa or couscous.

Making Ahead

Cook the beans, let them cool, and keep them in an airtight container in the refrigerator for up to three days. Reheat them gently in a skillet over low heat so they stay crisp. A microwave also works. To save time on the day, wash and trim the beans in advance.

Nutrition per Serving

A serving is 1 cup. It has about 180 calories, 10 grams of fat (3 grams saturated), 12 grams of carbohydrates, 4 grams of fiber, 2 grams of sugar, 8 grams of protein and 400 milligrams of sodium.

FAQ

Can I make them ahead of time?

Yes. Cook them as directed, let them cool and refrigerate them in an airtight container. Reheat gently on the stove or in the microwave.

How do you store leftovers?

In an airtight container in the refrigerator for up to three days. A skillet is the best way to reheat them, because it keeps them crisp.

Are they gluten-free?

Yes, as long as you use a gluten-free soy sauce.

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Written and edited by The Foodie Yummy Kitchen Team

The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us