The Best Crack Green Beans (+ Easy Recipe)

I’ve perfected Green Beans With Bacon And Brown Sugar, marrying bacon, brown sugar, garlic, and soy sauce into an unexpectedly addictive side that kept me tweaking the recipe until it was just right.

I never thought a side dish could be this compulsive, but here we are. The Best Crack Green Beans drew me in with crispy bacon and that hit of brown sugar, a combo that somehow flips sweet and salty into pure trouble.

I call it Green Beans With Bacon And Brown Sugar when I’m trying to sound normal, but honestly the name doesnt do the sticky, snappy texture justice. I kept telling myself one bite and I was done, yet I kept going back.

If you like food that surprises you, this will make you want to taste again, just to be sure.

Ingredients

• Green beans: crisp, fiber rich, vitamins A and C; adds fresh crunch, low in calories.
• Bacon: rich in protein and fat, gives smoky saltiness, not the healthiest choice though.
• Brown sugar: makes it sweet and glossy, adds caramel notes, more sugar so use sparingly.
• Soy sauce: salty, umami boost, deepens flavor, watch the sodium if you’re watching salt.
• Garlic: pungent, gives savory depth, small amount goes a long way, adds antioxidants.
• Butter: rounds flavors, adds silkiness and rich mouthfeel, it also adds saturated fat.
• Red pepper flakes: tiny heat kick, optional, wakes up the dish without changing texture.

Ingredient Quantities

• 1 lb fresh green beans, trimmed
• 6 slices bacon, chopped (about 6 oz)
• 1/4 cup packed brown sugar
• 2 tbsp soy sauce
• 2 cloves garlic, minced
• 1 tbsp unsalted butter
• 1/4 cup water
• Salt, to taste
• Freshly ground black pepper, to taste
• Pinch red pepper flakes, optional

How to Make this

1. Trim the ends off 1 lb fresh green beans, chop 6 slices bacon and mince 2 cloves garlic so everything’s ready to go.

2. Heat a large skillet over medium heat, add the chopped bacon and cook until browned and crispy, about 7 to 10 minutes, stirring so it cooks evenly.

3. Use a slotted spoon to transfer the bacon to a paper towel lined plate, leaving about 1 to 2 tbsp of bacon fat in the pan (pour off any extra if it’s way more).

4. Add the green beans to the hot skillet, toss to coat in the bacon fat and cook until bright green and a bit blistered, about 3 to 4 minutes.

5. Pour in 1/4 cup water, cover the skillet and let the beans steam until tender crisp, about 5 to 8 minutes, then uncover and return heat to medium.

6. Turn the heat to medium low and add 1/4 cup packed brown sugar, 2 tbsp soy sauce, the minced garlic and 1 tbsp unsalted butter.

7. Stir constantly until the butter melts and the sugar dissolves and the sauce thickens into a glossy glaze, about 2 to 3 minutes; if it gets too thick add a splash of water.

8. Toss the cooked bacon back into the pan and stir to coat, cook another minute so flavors marry.

9. Taste and season with salt, freshly ground black pepper and a pinch of red pepper flakes if you want heat, then serve hot.

Equipment Needed

1. Large heavy skillet with a lid (about 12 inch)
2. Sharp chef’s knife for trimming beans and chopping bacon
3. Sturdy cutting board
4. Slotted spoon to lift the bacon out and drain fat
5. Tongs or a silicone spatula to toss the beans
6. Measuring cups and spoons for brown sugar, soy sauce and water
7. Plate lined with paper towel to rest the cooked bacon
8. Wooden spoon or heatproof spatula for stirring the glaze

FAQ

The Best Crack Green Beans (+ Easy Recipe) Substitutions and Variations

• Bacon: Pancetta or smoked ham for the same rich salty bite; turkey bacon works if you want less fat but it wont crisp the same.
• Brown sugar: Coconut sugar can be used 1:1 for similar texture, or maple syrup/honey (use a bit less and cut back on the water since theyre liquid).
• Soy sauce: Tamari or coconut aminos are great gluten free swaps, or low-sodium soy sauce if you want to cut salt.
• Unsalted butter: Olive oil or ghee work well, olive oil gives a lighter, fruitier note while ghee keeps that buttery flavor without milk solids.

Pro Tips

– Render the bacon low and slow so the fat gets clear and the meat crisps up, dont rush it with high heat or youll end up with chewy bits. If theres too much fat, pour most off but leave a tablespoon or two for flavor.

– Blanch the green beans first: 90 to 120 seconds in boiling water then shock them in ice water. It keeps them bright green and lets you finish them in the pan way faster, so they stay crisp tender.

– Watch the brown sugar, it can go from glossy to burned fast. Dissolve it into the warm pan juices or swap a little for honey or maple if you want less grainy spots, and add a tiny splash of rice vinegar or lemon to cut the sweetness.

– Add garlic late so it doesnt burn and turns bitter, and always taste before salting since bacon and soy are salty already. Finish with the butter for shine and toss in red pepper flakes or toasted nuts for texture if you want a little twist.