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.

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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!