Green Beans with Bacon and Garlic

    45 mins

    Sweet green beans pair perfectly with crispy, salty and smoked bacon. Great company for grilled or barbecued meats and chicken.

    516 people made this

    Serves: 6 

    • 6 slices smoked bacon, chopped
    • 1/2 onion, finely chopped
    • 1 clove garlic, crushed
    • 625g fresh green beans, trimmed
    • 250ml (1 cup) water
    • 1/8 teaspoon salt
    • 1 pinch freshly ground black pepper

    Prep:20min  ›  Cook:25min  ›  Ready in:45min 

    1. Place bacon in a large, deep frying pan. Fry over medium high heat until almost crisp. Stir in onions and garlic, cook further 1 minute.
    2. Stir in beans and add water.
    3. Let the beans cook until the water has evaporated and the beans are tender. If the beans are not tender once the water has evaporated, add a small amount more water and cook further until tender. Season with salt and pepper to taste.

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    Reviews in English (441)


    I added cubed potatoes and hamburger in addition to all else as well as a bit of soy sauce. This gives it a filipino attitude.  -  09 Sep 2015


    As I always have with other vegetables as well, I frequently cook green beans with bacon and garlic. It was the addition of onion and the cooking method itself, that caught my eye. I always saute the bacon and garlic, then add the COOKED green beans to the pan and toss to coat. With this recipes's method, the green beans lose their vibrant color, the bacon gets limp, and the dish looks "muddied" overall. I'll stick to my method, where both the beans and the bacon retain their rich color and where the bacon flavor enhances, rather than overwhelms, the beans.  -  17 Jan 2008  (Review from Allrecipes US | Canada)


    Nice change from the traditional green bean casserole for the Holidays. Used a packaged thick sliced bacon and frozen whole petite green beans. Cooked the bacon whole first until it was crisp then removed from pan. As per other reviews only retained about 1 tablespoon of the grease. When I added the beans and the water I put a lid on the pan but left it cracked which allowed the beans that were not in the water to steam, while allowing the water to evaporate. When the beans were cooked and the water was pretty much gone, I returned the crisp bacon which I had chopped to the pan and tossed, put the lid on tightly and just let it sit for about two hours. I didn't want the beans to get mushy, but did want the bacon to soften up a bit. Right before serving I just heated it up. Everybody loved it - will definitely make again.  -  01 Jan 2007  (Review from Allrecipes US | Canada)