Crack Green Beans

When I make these Smothered Green Beans, AKA Crack Green Beans, for our holiday dinners, everyone asks for the recipe. Tender green beans and crispy bacon in a sticky, tangy sauce. This vintage side dish is an absolutely delicious recipe with only a few simple ingredients.

Smothered Green Beans

Can we talk about our refrigerators for a bit? Did you grow up with an enamel cup in the back that had some bacon grease in it? My mom saved this “liquid gold” as she called it, to add a bit of flavor to any dish. And what better dish than some simple green beans.

Made with tender, fresh green beans and crispy, smoky bacon, and smothered in a sweet and savory sauce, this recipe makes simple changes that take this dish to a whole new level.

Usually steamed, roasted, or in a casserole, this green bean recipe is a great way to get kids to eat more veggies.

If you like this green bean recipe, check out my Italian Green Beans or these PF Chang’s Spicy Green Beans copycat recipe!

Ingredients Needed

Green beans –  Fresh tender green beans are best. Feel free to use frozen or canned if you need to. Drain completely!

Bacon – Thick cut, center cut, or even turkey bacon works well. Be sure to cook the bacon ahead of time and preserve the bacon fat.

Sugar – Feel free to use light or dark brown sugar.

Soy sauce – Low sodium soy sauce is best because of the salty bacon. Substitute gluten-free soy sauce, Tamari, or coconut aminos.

Chicken broth – Chicken broth or vegetable broth.

Pantry staples – Onion, garlic, and butter.

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How To Make Smothered Green Beans

First: In a large skillet, over medium heat, melt bacon fat and butter. Add onion and garlic. Cook for 4 minutes, stirring often, until the onions get soft.

Second: Add the brown sugar, soy sauce, and chicken broth to the pan. Whisk to combine. Stir in green beans, reduce heat, and simmer over low heat until the liquid is nearly gone. This can take over an hour so settle in.

Third: Add the crispy bacon pieces to the green beans and cook for an additional 4 minutes.

Fourth: Serve hot and enjoy!

For the full recipe and detailed instructions, please see the recipe card at the end of this post.

How long do they last?

Store any leftovers in an airtight container in the fridge for up to 5 days. These are amazing heated up the next day. The sauce might even be better.

The best way to reheat them is to add the green beans to a pan, with a few tablespoons of water, and a tablespoon of butter. Heat over medium heat until warmed through. 

Can I freeze them?

One you cook them, let them cool completely. Store in a freezer safe container for up to 6 months.

Thaw overnight in the refrigerator and reheat as directed.

Serving Suggestions

I love these with Pork Chops, Meatloaf, or this Marry Me Chicken. But really, I have been known to eat them all by themselves and call it a meal. Don’t tell on me, please.

How can I more flavor?

One way to spice up green beans is to add some seasonings like a Creole seasoning or steak seasoning. Or by adding in some extra bacon!

Can I use canned green beans?

While I prefer fresh green beans for this recipe, feel free to use a can of green beans if you are in a pinch. Just note that the key to this dish is the long simmer time. If using frozen, be sure to thaw and drain so you don’t have excess water.

And whether you use fresh or canned, be sure to let it simmer until nearly all the broth is gone. This creates the sticky sauce.

Tips for No Leftovers

• If you are in a hurry, you can cook this over medium heat. Remove from the stove when most of the broth has evaporated.
• Only use unsalted chicken broth. If you use broth with salt it will be too salty because of the bacon and soy sauce.
• Substitute turkey bacon or crumbled sausage for the traditional pork bacon. Be sure to save the fat and drain the cooked bacon on a paper towel.
• Use canned green beans if you are unable to find fresh or are in a pinch. Just be sure to rinse and drain completely. I also like to use frozen cut green beans.
• When using fresh green beans, be sure to wash and drain green beans before adding to recipe. Remove any smashed or soft portions.
• If you’d like to make the smothered green beans spicy, add in a shot of hot sauce, hot vinegar, or crushed red pepper flakes.
• Serve this as a side, but it also tastes great as a “savory glaze” when served with slices of ham as a fancy main course. 

If you love this recipe as much as I do, please write a five-star review in the comment section below. Thanks!

This smothered green bean recipe is simple to make and packed with sweet, salty, and savory flavors in every bite.

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