Hey y'all! If you’re looking for a side dish that’s a total crowd-pleaser, you’re in for a treat with these Smothered Green Beans. Full of savory bacon, caramelized onions, and a sweet-and-salty glaze, this recipe transforms everyday green beans into the ultimate Southern comfort food. It’s perfect for family dinners, holiday feasts, potlucks, or whenever you want a little extra flavor on your table. Let’s get cooking!
Why You'll Love This Smothered Green Beans Recipe
- Loaded with crave-worthy bacon and onion flavor in every bite.
- Simple, straightforward ingredients you probably already have on hand.
- Perfect make-ahead side dish for gatherings or weeknight meals.
- Sweet, salty, and smoky notes for a well-balanced taste.
- Easy to double or halve based on your crowd size.
Ingredients for Smothered Green Beans
- 2 pounds fresh green beans, trimmed (or 3 cans, 14.5 oz each, drained)
- 8 slices bacon, chopped
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- ⅓ cup brown sugar (light or dark)
- ¼ cup soy sauce (low sodium preferred)
- ¼ cup unsalted butter
- ½ teaspoon black pepper
- ¼ teaspoon red pepper flakes (optional, for heat)
How to Make Smothered Green Beans: Step-by-Step Directions
Step 1: Prep the Green Beans
Bring a large pot of salted water to a boil. Add the green beans and cook for 5 minutes until just tender and bright green. Drain and set aside.
Step 2: Cook the Bacon
In a large skillet over medium heat, cook the chopped bacon until crispy, about 8-10 minutes. Remove the bacon with a slotted spoon and set aside, leaving the bacon drippings in the pan.
Step 3: Sauté Onion and Garlic
Add the chopped onion to the skillet and sauté over medium-low heat for 5 minutes, until soft and golden. Stir in the minced garlic and cook for an additional 1 minute.
Step 4: Make the Glaze
Add the brown sugar, soy sauce, butter, black pepper, and red pepper flakes (if using) to the skillet. Stir well and simmer for 2-3 minutes until the mixture is slightly thickened and glossy.
Step 5: Combine and Smother
Add the blanched green beans and most of the crispy bacon to the skillet. Toss to coat the beans in the sauce. Cook for 5 minutes, stirring occasionally, until everything is heated through and the green beans are smothered in the glaze. Top with the remaining bacon before serving.
Notes for Perfect Smothered Green Beans
- For best results, use fresh green beans but canned or frozen (thawed) beans work in a pinch.
- To learn more about blanching vegetables, check out this helpful blanching guide.
- Add a pinch of smoked paprika for extra depth and smokiness.
Smothered Green Beans Variations
- Vegetarian Version: Omit bacon and use olive oil; try adding toasted almonds for crunch.
- Spicy Kick: Double the red pepper flakes or add a splash of hot sauce.
- Honey Garlic: Replace brown sugar with honey and add extra minced garlic for a sticky, sweet twist.
Required Equipment for Smothered Green Beans
- Large pot for blanching
- Large skillet or sauté pan
- Slotted spoon
- Measuring cups and spoons
- Sharp knife and cutting board
How to Store Smothered Green Beans
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave. For best texture, avoid freezing as the beans may become soggy.
Serving Suggestions & Pairings for Smothered Green Beans
- Perfect alongside roasted chicken, grilled steak, or baked ham.
- Pair with creamy mashed potatoes or fluffy rice for a complete meal.
- Great for potlucks—just transfer to a slow cooker on "warm" to serve.
Pro Tips for the Best Smothered Green Beans
- Don’t overcook the beans—blanching keeps them crisp-tender and vibrant.
- Want more umami? Try a dash of Worcestershire sauce, as recommended by Serious Eats.
- For a glossy finish, let the sauce simmer until it coats the back of a spoon before tossing with the beans.
Smothered Green Beans FAQ
- Can I use frozen green beans?
- Yes! Thaw them fully and pat dry before adding to the skillet.
- Is this recipe gluten-free?
- Use a gluten-free soy sauce or tamari to keep it gluten-free.
- How do I make these ahead?
- Cook as directed, cool, and refrigerate for up to 2 days. Warm gently before serving for the best texture and flavor.
For more tips on green bean nutrition and health benefits, see this green bean nutrition guide.
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes
Serves: 6
Ingredients
- 1 ½ pounds fresh green beans, trimmed
- 6 slices bacon, chopped
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- ¼ cup brown sugar
- ¼ cup low-sodium soy sauce
- ½ teaspoon black pepper
- ¼ teaspoon red pepper flakes (optional)
Instructions
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1In a large skillet over medium heat, cook the chopped bacon until crispy. Remove bacon with a slotted spoon and set aside, leaving the bacon drippings in the skillet.
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2Add diced onion to the skillet and sauté in the bacon drippings until softened, about 3-4 minutes. Stir in the minced garlic and cook for 1 minute more.
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3Add the trimmed green beans to the skillet and toss to coat. Pour in the soy sauce and sprinkle with brown sugar, black pepper, and red pepper flakes if using.
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4Cover the skillet and cook over medium-low heat for 20-25 minutes, stirring occasionally, until the green beans are tender and coated in the sauce.
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5Return the cooked bacon to the skillet and stir to combine. Serve warm as a flavorful side dish.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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