Fresh Green Beans with Bacon

Sharing is caring...
Pin on PinterestShare on YummlyTweet about this on TwitterShare on FacebookShare on Google+Share on LinkedInEmail this to someone

I love fresh picked green beans. In fact, I cant wait until growing season so that I can get mine planted this year. I grew some last year in five-gallon buckets, and I was so thrilled with how many we produced and how delicious they were. I’m hoping we just put the last frost behind us, so I will be shopping for some starter plants. Last year, I actually started my green beans from seed, and will do the same if the starters aren’t available.

I do have a tip for those who use fresh green beans from the local grocer or vegetable stand. I used to hate having to snap the ends off of green beans, it seemed like a big waste of time. Why not just chop off the ends with a sharp knife? Well, I found out why awhile back when I decided to take a short cut. I lined up my beans and cut the ends off with a knife. I then proceeded to cook my green beans on the stove-top as usual. When I took the first bite I immediately realized my mistake. All of a sudden I knew why they were sometimes called “string beans”… DUH! My beans had strings that ran completely down the side of each bean. I had never come across these before. I found out later that they were probably past their prime when they were picked, or maybe it was just a stringier variety of green beans.

So, my tip is, when buying green beans check for strings. Make sure you snip the stringy ends with your fingers and pull the strings off prior to cooking.

Go directly to Printable Recipe w/o Photos

  • First, rinse and snap ends off fresh green beans and, if they are long, snap in half. Set aside.
  • Cook bacon in a large skillet until crispy (I use my 12-inch Lodge cast-iron skillet). Remove bacon and set aside. Do not discard grease.
  • Heat bacon grease in a skillet over medium low heat.
  • Add garlic, onions and red pepper, and cook for a minute.
  • Then add green beans and cook for a minute until beans turn bright green.
  • Add the chicken broth.
  • Turn heat to low and cover with a lid, leaving lid cracked to allow steam to escape.
  • Cook for 20 to 30 minutes or until liquid evaporates and onions and peppers carmelize. If it’s still too liquidy after 20 minutes, turn up the heat.
  • Green beans should be crisp tender. If you prefer softer green beans, simmer longer (add more broth if necessary).
  • *As an alternative, you can use frozen green beans, which have been parboiled and will be more tender.
  • Return cut-up bacon to pan and toss. Season with salt and pepper.

This dish is wonderful served with my Low Carb Parmesan Crusted Chicken.

Printable Recipe w/o Photos

This recipe was inspired by: I tweaked it a bit by adding bacon, and cut the onions in half to make it lower in carbs.

For more of my low carb side dishes, such as Cauliflower Mac & Cheese, Cauliflower Pork Fried Rice, and Creamy Low Carb Coleslaw, check out

Sharing is caring...
Pin on PinterestShare on YummlyTweet about this on TwitterShare on FacebookShare on Google+Share on LinkedInEmail this to someone
(Visited 141 times, 1 visits today)


  1. Dita MacDonald says:

    Thanks for the chicken and green bean recipes. I am going to make them in the next day. I am new to your site and appreciate the work that you do.

Leave a Reply