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READY IN 50 mins

Smothered Green Beans

Read Reviews (345)

"Fresh green beans with a robust bacon, onion, and garlicky flavor." — Michele O'Sullivan

Ingredients Edit and Save

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Original recipe makes 4 to 6 servings Change Servings

6 thick slices bacon, chopped
1/2 cup onions, minced
1 teaspoon minced garlic
1 pound fresh green beans, trimmed

1 cup water
1/8 teaspoon salt
1 pinch ground black pepper

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Directions

Place bacon in a large, deep skillet. Cook over medium high heat until the fat begins to render. Stir in onions and garlic; let cook for 1 minute. Stir in beans and water. Let the beans cook until the water has evaporated and the beans are tender. If the beans are not tender once the water has evaporated, add a small amount more water and let them cook until tender. Season with salt and pepper (to taste) and serve.

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PREP 20 mins
COOK 30 mins
READY IN 50 mins

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Nice change from the traditional green bean casserole for the Holidays. Used a packaged thick sliced bacon and frozen whole petite green beans. Cooked the bacon whole first until it was crisp then removed from pan. As per other reviews only retained about 1 tablespoon of the grease. When I added the beans and the water I put a lid on the pan but left it cracked which allowed the beans that were not in the water to steam, while allowing the water to evaporate. When the beans were cooked and the water was pretty much gone, I returned the crisp bacon which I had chopped to the pan and tossed, put the lid on tightly and just let it sit for about two hours. I didn't want the beans to get mushy, but did want the bacon to soften up a bit. Right before serving I just heated it up. Everybody loved it - will definitely make again.

—Peggy W.

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Most Helpful Critical Review

Jan 17, 2008

As I always have with other vegetables as well, I frequently cook green beans with bacon and garlic. It was the addition of onion and the cooking method itself, that caught my eye. I always saute the bacon and garlic, then add the COOKED green beans to the pan and toss to coat. With this recipes's method, the green beans lose their vibrant color, the bacon gets limp, and the dish looks "muddied" overall. I'll stick to my method, where both the beans and the bacon retain their rich color and where the bacon flavor enhances, rather than overwhelms, the beans.

—naples34102

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467 Ratings

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Nov 09, 2006

This turned out yummy, although the onion and garlic flavor was overshadowed by the bacon. It was also a tad greasy so I felt like it wasn't as healthy as green beans should be. Next time I think I will cook the bacon completely in the pan first, then set aside to drain on paper towels. I will pour out all but a tablespoon or two of grease, and then cook the beans, onion and garlic in those drippings with the water. Hopefully that will allow some of the other flavors to come out.

—DiablosMom

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Jul 24, 2003

This is a GREAT tasting recipe! Reminded me of green beans from when I was a kid. I just cut up the bacon with kitchen shears, it's a lot easier than using a knife.

—Donna

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Dec 19, 2003

Great side dish, though I wouldn't recommend covering the skillet while cooking - the bacon and onions got a little watery. I added toasted almonds which added to its great flavor.

—Jessie

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Dec 25, 2003

I was hoping that the little black cloud from friday would clear out, and I FINALLY did something right...made a successful meal, which included these beans. YUM. I used red onion (my favorite) and instead of water, I used beef broth.. we all liked this one, thanks Michele ;) Now that I am home bound...CHEERS!!

—I'm nuts too...

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Feb 11, 2008

I thought this was a good recipe although I like to add my previously cooked bacon at the end so it's not soft. I always read other reviews for suggestions. thanks Michelle for the recipe.

—Rob & Kara's Nana

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Dec 25, 2003

When I saw this recipe I realized that it was very similar to what my mom used to make when we were kids. I had to call her and ask if she sweetened it at all as I remembered just a hint of sweetness. Apparently she did and I added a touch of karo syrup. I'm not big on sweets period, but this brought back comforting memories. It was a nice vegie addition to our party yesterday, that the GALS gobbled up while the guys concentrated on the meat. Excellent Michele and thanks!

—LINDA MCLEAN

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Nutrition

Calories
97 kcal
5%

Carbohydrates
7 g
2%

Cholesterol
14 mg
5%

Fat
5.4 g
8%

Fiber
2.9 g
11%

Protein
6.2 g
12%

Sodium
343 mg
14%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Smothered Green Beans

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 97
** Calories from Fat: 48

% Daily Value *
** Total Fat 5.4g 8 %
** Saturated Fat 1.7g 9 %
** Cholesterol 14mg 5 %
** Sodium 343mg 14 %
** Potassium 254mg 7 %
** Total Carbohydrates 7g 2 %
** Dietary Fiber 2.9g 11 %
** Protein 6.2g 12 %
** Sugars 1.9g
** Vitamin A 11 %
** Vitamin C 22 %
** Calcium 4 %
** Iron 11 %
** Thiamin 15 %
** Niacin 23 %
** Vitamin B6 8 %
** Magnesium 9 %
** Folate 17 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.