Let’s be real: bacon makes everything better. It transforms simple green beans into a smoky, savory, and utterly irresistible dish. The rendered bacon fat becomes your cooking oil, infusing every single bite, while a good squeeze of lemon at the end cuts through the richness perfectly. This is the recipe I use to win over vegetable skeptics—it hasn’t failed me yet.
Quick Look
| Prep | Cook | Total | Feeds | Level |
|---|---|---|---|---|
| 10 min | 20 min | 30 min | 4 | Comfortingly easy |
Grab These
- 4 slices thick-cut bacon, chopped into small pieces
- 1 lb haricots verts, trimmed
- 1 small red onion, thinly sliced
- 2 cloves garlic, minced
- Zest and juice of 1/2 a lemon
- Freshly cracked black pepper
Let’s Make It
Place the chopped bacon in a cold, large skillet. This is key! Turning the heat on medium allows the fat to render out slowly, giving you crispy bacon and plenty of flavorful fat to cook with. Cook, stirring occasionally, until the bacon is crisp. Use a slotted spoon to remove the bacon to a paper towel-lined plate, leaving the glorious fat behind.
There should be about 2 tablespoons of bacon fat in the skillet. If there’s a lot more, spoon a little out. If there’s less, add a splash of olive oil. Increase the heat to medium-high and add the haricots verts and red onion to the skillet.
Sauté, tossing frequently, for 6-8 minutes. The beans will become tender and get some delicious browned spots, and the onion will soften and sweeten.
Add the minced garlic and cook for just one more minute until fragrant. You’re just waking up its flavor, not burning it.
Return the crispy bacon bits to the skillet (save a pinch for garnish if you’re feeling fancy), and toss everything to combine and heat through.
Take the skillet off the heat. Immediately add the lemon juice and zest, and give it one final toss. The steam will release the lemon’s amazing aroma. Season with a generous amount of black pepper—you likely won’t need any extra salt because of the bacon.
My Two Cents
- Calories: Roughly 150 per serving
- Storage:* The leftovers are actually pretty great reheated in a skillet for breakfast next to some eggs.
- Swaps:* Pancetta is a fantastic substitute for bacon, offering a slightly milder, sweeter pork flavor.
- Pro-Tip:* Starting the bacon in a cold pan is the secret to perfectly rendered fat and evenly crispy bacon. It’s a game-changer for all your bacon-cooking endeavors.
You Asked, I’m Answering
Q: Can I use pre-cooked bacon to save time?
- A: You can, but you’ll miss out on all that wonderful rendered bacon fat, which is the soul of this dish. If you do, use 2 tbsp of olive oil to sauté the veggies and add the pre-cooked bacon at the very end.
Q: My beans are still a bit too firm after sautéing. What now?
- A: No problem! Add a couple tablespoons of water to the pan, cover it with a lid, and let the beans steam for 2-3 minutes to soften them up.