Garlic and Bacon Green Beans sautéed in olive oil and butter in a large skillet on the stovetop - an easy and delicious way to prepare the green beans for the holiday menu. The beans are crispy and crunchy. A perfect recipe for the Fall and the Winter.
I love garlic with just about anything, and the green beans are no exception! Sauteed garlic tastes GREAT with green beans and bacon!
This is a great side dish for many types of grilled meats, and it's especially good for the holiday menu on Thanksgiving, Christmas, or New Year's Eve.
Thanksgiving Main Courses to serve with this side dish:
- Roast Duck - an ultimate Thanksgiving main course! This Roast Whole Duck has tender and juicy meat, crispy skin, and it’s glazed with the honey-balsamic glaze to give the duck a beautiful roasted look.
- Roasted Cornish Hen - roasted paprika Cornish hen with root vegetables (carrots, sweet potatoes) and onions.
- Roasted Turkey Breast (Boneless) with Garlic Herb Butter – this is a rolled turkey breast recipe and is a great alternative when you don’t feel like cooking the entire turkey.
Other green Thanksgiving side dishes:
- Roasted Butternut Squash Salad with Brussels Sprouts, Pecans, and Cranberries - colorful Thanksgiving salad with lots of veggies and nuts!
- Creamy and Crunchy Salad with Peas, Bacon, and Pecans - easy and beautiful side dish for Thanksgiving!
- Dijon Mustard Brussels Sprouts with Bacon, Apples, and Gorgonzola cheese - Brussels sprouts smothered in heavy cream and mustard with bacon, apples, Gorgonzola cheese and nutmeg. Cooked on stove top.
How to make green beans with bacon:
- Bring a large pot of water to boil, add 1 pound of fresh green beans and ½ teaspoon of salt. The water should be just above the beans.
- Boil on medium heat for 5 minutes. Drain the beans.
- Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet on medium heat.
- Add 6 cloves of minced garlic and saute, constantly stirring, for about 30 seconds.
- Add chopped cooked bacon (drained of fat) and green beans (cooked and drained).
- Saute on medium heat for about 1 minute to combine all ingredients.
- Remove from heat. Season with more salt, if needed.
Ideas for Thanksgiving Salads
- Winter Fruit Salad with Maple Lime Dressing - the ingredient list includes red apples, pears, clementine oranges (or mandarin oranges), kiwi fruit, dried cranberries, and pomegranate seeds.
- Butternut Squash and Spinach Salad with Pecans, Cranberries, Pomegranate - perfect healthy Thanksgiving salad with Poppy Seed Honey-Lime Dressing.
- Honey Mustard Brussels Sprouts Salad with Cranberries and Pecans - this holiday salad is all about crisp, shredded Brussels sprouts tossed with slightly sweet honey mustard vinaigrette, dried cranberries, and chopped pecans.
- Warm Quinoa and Brussels Sprout Salad in Honey Mustard Vinaigrette - this salad is loaded with pecans and cranberries. It is a nutrient-packed salad that is high in fiber and antioxidant properties. A perfect addition to a healthy menu!
Garlic and Bacon Green Beans
Garlic and Bacon Green Beans sauteed in olive oil and butter - an easy and delicious way to prepare the green beans for the holiday table!
Ingredients
- 1 pound green beans , fresh, rinsed, ends trimmed
- ½ teaspoon salt
- 1 tablespoon olive oil
- 1 tablespoon butter
- 6 garlic cloves , minced
- 6 bacon strips , cooked, drained of fat, chopped
Instructions
- Bring a large pot of water to boil, add green beans (water should be just above the beans), and ½ teaspoon salt. Cook on medium-low heat for 5 minutes, drain the beans.
- Heat olive oil and butter in a large skillet on medium heat. Add minced garlic and cook it, constantly stirring, for about 30 seconds. Add chopped cooked bacon (drained of fat) and green beans. Saute on medium heat for about 1 minute to combine all ingredients. Remove from heat. Taste and add more salt, if needed.
Nutrition
Nutrition Information
Garlic and Bacon Green Beans
Amount per Serving
Calories
235
% Daily Value*
Fat
19
g
29
%
Saturated Fat
6
g
38
%
Cholesterol
29
mg
10
%
Sodium
541
mg
24
%
Potassium
322
mg
9
%
Carbohydrates
9
g
3
%
Fiber
3
g
13
%
Sugar
3
g
3
%
Protein
6
g
12
%
Vitamin A
870
IU
17
%
Vitamin C
15.3
mg
19
%
Calcium
50
mg
5
%
Iron
1.4
mg
8
%
* Percent Daily Values are based on a 2000 calorie diet.
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.
Tried this recipe?Be sure to leave a comment and provide a Star Rating below - I love your feedback and try to respond to every comment!
Making this now for the third time. Love it hot or cold.
Also add brossel sprouts and so yummy and easy.
Judy, I am glad you've enjoyed this recipe! 🙂 Brussels sprouts are delicious with this flavor combo!
It was a great recipe! I only used half the bacon and garlic recommended and it was still great! Thanks!!
Victoria, I am so glad you gave this recipe a try and enjoyed it! 🙂 Thank you for the comment and the 5-stars!
Just made this and boy was it ever good. The butter with the oil helps crisp up the bacon too. I sprinkled a little bit of salt at the end. Excellent!!! Adding it to my favourite list of dishes. Quick and easy. Made it with the duck ❤️❤️Bravo
Marnie, thank you so much for such a positive comment! I so appreciate it! Glad you loved this dish! This is delicious with duck.
Made this for a family Christmas get together and it was great even the kiddos enjoyed it. My husband just asked to have it again for our Easter buffet. I make a day ahead of time and just re-heat in skillet the day of and keep warm in a crock pot. Thanks so much for a delicious recipe!
Tricia, your comment made my day! 🙂 I am so glad you've enjoyed this recipe and thank you for taking the time to share such a positive comment. This is a great holiday recipe, for sure!
Ooh I was wondering if you can make it ahead!! Did you prep the whole thing with garlic and bacon ??!! That would be amazing!
Nora, this would be a great recipe to make ahead. I would do it just like Tricia said: prepare everything in advance, then re-heat in skillet the day of and keep warm in a crock pot!