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Bacon and garlic will add a ton of flavor to green beans. Our sauteed green beans with bacon recipe shows you how to take your veggies to the next level!
As someone who eats a lot of vegetables, I can tell you, they get really boring.
There are only so many spices in the world and depending upon the vegetable, some flavors are incompatible.
Fortunately, most veggies pair well with garlic; take for example our sauteed broccoli with garlic recipe.
Add a little bacon and some salt and pepper to taste and you’ve got a tasty side dish!
The best part about the recipe is that it only has 3 steps. Showing you, that home cooked, delicious food isn’t complicated.
In fact, if you look at most recipes that use processed ingredients, those ingredient lists are usually longer and require more steps.
It’s actually easier to cook using simple, wholesome ingredients than it is to dump a bunch of stuff together and cook it.
The longest part to our sautéed green beans is prepping the beans themselves.
You have to wash them, dry them off, and cut off the ends because that part of the bean is pretty much inedible.
Once that step is done, you can get started with the bacon. Speaking of which, let’s get on with the recipe instructions.
How to make sauteed green beans with bacon and garlic?
First, grab a large saute pan or cast iron skillet. Cook the bacon over medium heat until it’s nice and crispy.
Now, while the bacon cooks, go ahead and blanch the green beans. Once they’ve cook for about 2-3 minutes, drain them and pat them dry.
Next, when the bacon is done, remove it from the pan and crumble or chop it into pieces. Set it aside for later.
At this point, you want discard all but 1-tablespoon of the bacon grease (or fat). Your going to use that to saute the green beans.
Then, toss the green beans in the bacon grease and place them into the skillet. Let the beans cook over medium heat for about 3-minutes.
Last, add the bacon back to the pan along with the minced garlic. Continue sauteing for another 30-seconds then turn off the heat.
That’s it, your sauteed green beans with bacon and garlic are done! Serve the side dish hot.
Looking for a light and fresh side dish? Then checkout our lemon couscous salad recipe.
If you’re looking for a tasty entree to serve with this dish, try our oven baked Mahi Mahi recipe.
Why do I have to blanch green beans before cooking?
The answer is that it will help shorten the sauteing process. Also, it helps to soften the green beans before hand.
Otherwise, you would have to overcook the vegetable to make the outside skins tender.
To blanch green beans, simply fill large stock pot half-full with water. Heat it over high heat.
When it starts to simmer, add the green beans and let them cook for about 2-3 minutes. Drain them, pat them dry, and set them aside for use.
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- 1 Pound Fresh Green Beans, with ends trimmed
- ¼ Pound Bacon (4 Ounces)
- 1 Large Clove Garlic
- Salt and Pepper, to taste
Heat a medium skillet over low-medium heat. When the skillet is hot, add the bacon and cook until crispy. Remove the bacon from the pan and crumble into pieces. Set aside. Discard all but 1 tablespoon of the bacon grease. While the bacon cooks, blanch the green beans.
Bring a large pot of water to a boil and blanch the green beans for 3 to 4 minutes. Remove from the water and pat dry.
Add the blanched green beans to the same pan used to cook the bacon. Cook for 2 to 3 minutes on medium heat then add the garlic and crumbled bacon. Continue to cook for an additional 30 seconds. Serve hot.
The extra prep time includes the time it takes to remove the tips of the fresh green beans. The cook time includes both the sauteing and blanching steps. Because, the green beans can be blanched while the bacon cooks.
Nutrition Information:Yield: 5 Serving Size: 1
Amount Per Serving: Calories: 135Total Fat: 8gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 22mgSodium: 447mgCarbohydrates: 7gFiber: 2gSugar: 3gProtein: 9g
The calories listed are an approximation based on the ingredients and the entire dish serves 4-6 people.