This easy side dish can stand proudly next to your main course instead of shrinking into the background. These bacon green beans are inspired by my crowd-favorite garlic green beans. This version takes things up a notch with a Dijon-kissed broth that reduces into a silky, tangy-savory glaze.
WANT TO SAVE THIS RECIPE?
I'll send it straight to your inbox. Plus you'll get great new recipes from me every week!
This post may include affiliate links. Please read my disclosure policy.
The best part? It's weeknight-ready so you can make it on a whim (or when you realize halfway through dinner that you forgot to plan a vegetable).
Whether you call them green beans, string beans, or snap beans-this dish is a great way to use up garden excess. But if I am being honest, the bacon and onion ensure this is a side dish recipe I make all year round.
Bacon brings its unmistakable smoky punch, but the secret here is balance - a measured amount of bacon fat to keep things rich without overpowering the beans, crispy bacon stirred in just before serving, and a hint of shallot to give the whole dish a mellow sweetness.
The result is vibrant green beans with a sassy little mustard sauce that clings to every bite.
📖Why My Recipe Works
- Cooking Method - Covering the skillet partway through keeps the beans crisp without overcooking them, then uncovering lets the broth reduce into a flavorful sauce.
- All the Flavor - Dijon mustard cuts through the richness, giving the dish a lively finish. Similar to how I like to add a little acid to my sauteed greens.
🧾Ingredient Notes
- Green Beans - Choose firm, brightly colored beans without blemishes. Trim just before cooking to maintain freshness. Do not use canned green beans.
- Bacon - Thick-cut holds up best and stays crisp. Avoid maple-flavored bacon, which can overpower the Dijon sauce.
- Shallot - For a substitute, use a small yellow onion for a similar mild sweetness, or red onion for a slightly sharper bite. When using onion I I like to add a few cloves of garlic too.
- Dijon Mustard - Use traditional smooth Dijon; whole grain versions won't thicken the sauce as well.
- Broth - Low-sodium is best, so you can control the seasoning. If using vegetable stock, pick one with a light color to keep the sauce bright.
⏲️How to Make Bacon Green Beans
- Cook the bacon until crispy, then transfer it to a plate. Leave just 2 tablespoons of bacon fat in the skillet for flavor without greasiness.
- Soften the shallots before whisking in the mustard and broth.
- Toss the beans in the sauce, cover until bright green, and they begin to tenderize but are not totally cooked.
- Uncover and cook until most of the liquid evaporates, creating a light glaze. Add the bacon just before serving so it stays crisp.
👩🏻🍳 Expert Tips
- Always cook bacon first, remove it from the skillet, and add it back just before serving. This prevents soggy bits.
- Drain all but 1-2 tablespoons of the bacon grease. You want flavorful beans, not oily ones.
- For the greenest beans, blanch in boiling water for 2 minutes, shock in ice water, then finish cooking in the skillet.
- Add a splash of white wine vinegar or lemon juice with the Dijon for a slightly sharper sauce.
- Stirring occasionally ensures the beans cook evenly without over-softening.
- Season to taste with salt and pepper at the end. I find that between the stock and the mustard, I rarely need to add salt.
More Green Bean Recipes
Common Recipe Questions
Yes. Do not thaw the green beans. Reduce the covered cook time to 3-4 minutes, then uncover and cook until the sauce lightly coats the beans.
Did you enjoy making this recipe? Show it some love with ⭐⭐⭐⭐⭐ and leave a comment! Hungry for more FLAVORFUL recipes?
📖 Recipe Card
Fresh Green Beans with Bacon
Ingredients
- 6 slices bacon chopped
- ⅓ cup minced shallot or onion
- ⅓ cup chicken broth or vegetable broth
- 1 pound fresh green beans ends trimmed
- 1½ teaspoon Dijon mustard
- ⅛ teaspoon black pepper to taste
Instructions
- Heat a large skillet over medium-high heat. Cook the bacon until crisp, about 6-7 minutes. Using a slotted spoon, transfer the bacon to a plate and set aside. Drain all but 2 tablespoons of the bacon fat from the skillet.6 slices bacon
- Heat the olive oil in a large skillet over medium heat. Add the shallot and cook for 2 to 3 minutes to soften. Add the chicken (or vegetable) broth and mustard.⅓ cup minced shallot, ⅓ cup chicken broth, 1½ teaspoon Dijon mustard
- Add the green beans and toss to coat, then cover the skillet. Cook for 6 to 8 minutes, until the green beans are bright green and still have a slight bite.1 pound fresh green beans
- Cook uncovered until the liquid has evaporated and the green beans are tender. Add the black pepper and stir the bacon back in.⅛ teaspoon black pepper
Notes
- For brighter green beans: blanch the green beans and cook uncovered until the liquid evaporates.
Storing Leftovers
- Store leftover green beans in an airtight container in the fridge for up to 4 days.
Megan says
Love this recipe because it had more than just bacon flavor. Although you can't really go wrong with bacon. LOL
Jen Wooster says
Bacon forever!