Canned Green Beans with Bacon and Onions
This cozy, Southern-inspired canned green beans recipe turns simple pantry green beans into a deeply flavored side with bacon, onion, garlic, and broth—ready in about 20 minutes and perfect for weeknights or holidays.
Ingredients
- 2 14.5-ounce cans cut green beans drained; use low-sodium if desired
- 3 slices bacon chopped; thick-cut preferred
- 1 small yellow onion finely chopped (about 1/2 cup)
- 2 cloves garlic minced (about 1 teaspoon) or 1/2 teaspoon garlic powder
- 1/2 cup chicken broth or vegetable broth; low-sodium recommended
- 1 tablespoon butter or olive oil for dairy-free
- 1/2 teaspoon kosher salt or to taste
- 1/2 teaspoon black pepper freshly ground
- 1/2 teaspoon onion powder
- 1/4 teaspoon garlic powder optional, for extra garlic flavor
- 1/4 teaspoon smoked paprika optional but recommended; regular paprika can be used
- 1 teaspoon brown sugar optional but recommended
- 1/2–1 teaspoon apple cider vinegar added at the end, to taste
- crushed red pepper flakes optional, for garnish and mild heat
- fresh parsley chopped, optional for garnish
Instructions
- Chop the bacon, onion, and garlic before you start cooking. Drain the canned green beans well in a colander and give them a gentle shake to remove excess liquid so the final dish is flavorful, not watery.2 14.5-ounce cans cut green beans, 3 slices bacon, 1 small yellow onion, 2 cloves garlic
- Place a large skillet or saucepan over medium heat. Add the chopped bacon and cook, stirring occasionally, until browned and crisp around the edges, 5–7 minutes, rendering some fat in the pan.3 slices bacon
- Leave the bacon and about 1–2 tablespoons of the drippings in the pan, spooning off any excess. Add the chopped onion and cook, stirring often, until soft and beginning to turn golden, 4–5 minutes. If the pan seems dry, add a small amount of butter or oil.1 small yellow onion, 1 tablespoon butter
- Stir in the minced garlic and cook for about 30 seconds, just until fragrant. Sprinkle in the onion powder, garlic powder (if using), smoked paprika, salt, and black pepper. Let the spices toast gently in the fat for 20–30 seconds to deepen their flavor.2 cloves garlic, 1/2 teaspoon kosher salt, 1/2 teaspoon black pepper, 1/2 teaspoon onion powder, 1/4 teaspoon garlic powder, 1/4 teaspoon smoked paprika
- Pour in the chicken broth and use a wooden spoon to scrape up any browned bits from the bottom of the pan. Bring the mixture to a gentle simmer.1/2 cup chicken broth
- Add the drained green beans to the pan along with the butter and brown sugar (if using). Gently stir or fold so the beans are well coated in the bacon-onion mixture without mashing them.2 14.5-ounce cans cut green beans, 1 tablespoon butter, 1 teaspoon brown sugar
- Reduce the heat to low and simmer the green beans uncovered for about 10–12 minutes, stirring occasionally, until the beans are tender and have absorbed the flavors. If the pan becomes too dry before they reach your desired tenderness, add a small splash of broth or water.2 14.5-ounce cans cut green beans, 1/2 cup chicken broth
- When the beans are tender and most of the liquid has reduced, stir in a small splash of apple cider vinegar. Taste and adjust seasoning with additional salt, pepper, or a tiny pinch of sugar if needed.1/2 teaspoon kosher salt, 1/2 teaspoon black pepper, 1 teaspoon brown sugar, 1/2–1 teaspoon apple cider vinegar
- Transfer the green beans to a serving dish. Garnish with chopped fresh parsley and/or a pinch of crushed red pepper flakes if desired. Serve hot as a side with your favorite main dish.crushed red pepper flakes, fresh parsley
Notes
Storage: Cool completely and refrigerate in an airtight container for 3–4 days. For longer storage, freeze up to 2 months (texture will soften). Reheat gently on the stovetop with a splash of broth or water, or in the microwave in short intervals. To make ahead for holidays, cook up to 2 days in advance and reheat before serving, brightening with a fresh splash of vinegar and a bit of butter if desired. For a vegetarian version, omit bacon, start with 2 tablespoons olive oil, and use vegetable broth plus extra onion and garlic and a bit of smoked paprika for depth.
Nutrition
Calories: 150kcal
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