Smothered Green Beans — Southern Classic
Tender green beans slow-cooked with smoky bacon, caramelized onions, and a sweet-savory brown sugar glaze. A beloved Southern side dish that’s rich, comforting, and perfect for holidays, potlucks, or everyday dinners.
Equipment
- Large skillet or Dutch oven
- Mixing bowl
- Tongs or slotted spoon
- Baking dish (optional)
- Airtight storage container
Ingredients
- 1½ pounds fresh green beans, trimmed (or frozen/canned, drained and rinsed)
- 5–6 strips bacon, chopped
- 1 medium onion, diced
- 2–3 cloves garlic, minced
- ¼ cup brown sugar (or maple syrup)
- 2 tablespoons soy sauce or Worcestershire sauce
- 1–2 tablespoons butter or reserved bacon grease
- Optional: pinch of red pepper flakes, smoked paprika, or mustard powder
- Optional garnishes: toasted pecans, fried onions, crispy shallots, fresh thyme
Instructions
- Cook Bacon: In a large skillet or Dutch oven over medium heat, cook chopped bacon until crisp. Remove bacon with a slotted spoon and set aside, leaving 1–2 tablespoons of bacon grease in the pan.
- Sauté Aromatics: Add diced onion and minced garlic to the pan. Cook in bacon grease over medium heat until onions are translucent and fragrant (about 5–7 minutes).
- Prepare Sauce: In a small bowl, whisk together brown sugar and soy sauce (or Worcestershire). Add any optional spices here if using.
- Add Green Beans: Stir green beans into the skillet and toss with onions, garlic, and sauce until well coated.
- Simmer: Cover and reduce heat to low. Let the beans simmer gently for 20–30 minutes, stirring occasionally, until tender and the sauce thickens. Alternatively, transfer everything to a baking dish and bake at 350°F (175°C) for 25 minutes.
- Finish & Serve: Stir in reserved bacon and butter (if desired) right before serving. Garnish with toasted nuts, fried onions, or fresh herbs for extra texture and flavor.
Notes
- Using canned beans? Rinse thoroughly to reduce saltiness.
- Vegetarian? Skip bacon and use smoked paprika, liquid smoke, and mushrooms.
- Make Ahead: Flavors deepen if made a day ahead; reheat gently.
- Storage: Refrigerate leftovers in an airtight container up to 4 days.
- Freezing: Not recommended due to texture changes.