Smothered Green Beans
Smothered green beans (also known as “Crack Green Beans” for obvious reasons!) is the kind of vintage side dish that has everyone asking for the recipe at holiday dinners. Tender green beans coated in a sticky, sweet sauce with crispy bacon for a combination that’s absolutely irresistible.
Let’s talk about that “liquid gold” our moms and grandmothers used to save in the back of the refrigerator called bacon fat.
There’s something magical and special about using that flavorful fat to make those simple vegetables into something special. It’s an old school cooking trick makes everything taste better.
This recipe takes ordinary, plain green beans and makes them even better with crispy, smoky bacon and a sweet and tangy sauce that coats every single bite.
These smothered green beans have so much more personality and flavor that even the pickiest eaters will ask for seconds. And thirds!
Serve these along with some semi-homemade stuffing (make while the beans are simmering) and some roasted sprouts and carrots.
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See recipe card for complete information on ingredients and their quantities.
Ingredient Notes
- Green beans – It’s best to use fresh green beans. Frozen ones are ok too. If you use canned beans, be sure to drain and rinse them really well.
- Bacon – I like to use regular or applewood smoked bacon. And thick cut is even better because it adds more texture.
- Sugar – Brown sugar adds extra depth, doesn’t matter if it’s light brown sugar or dark brown sugar.
- Soy sauce – If you prefer, you can use coconut aminos.
- Broth – Use chicken broth, chicken stock, or vegetable broth.
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How To Make Crack Green Beans
- Melt the bacon fat and butter in a medium or large skillet over medium heat. Add the onion and garlic, cook for 3-4 minutes while stirring often, until they start to get soft.
- Add in the brown sugar, broth, and soy sauce. Whisk to combine.
- Stir in the green beans and toss to coat. Reduce the heat to simmer and cook over low until the liquid is almost completely gone. This step can take up to an hour!
- When the liquid is almost gone, stir in the crumbled bacon and cook for an addition 2-3 minutes. Remove the heat and serve warm.
For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.
Storage & Reheating
If you have any leftovers, store them in an airtight container, in the fridge, for up to 5 days. Reheat them in a skillet over medium heat for best results.
You might need to add 1-2 tablespoons of water or a tablespoon of butter to thin the sauce out a little.
How To Freeze
Cool the green beans completely and store in a freezer safe container for up to 6 months.
When you’re ready to enjoy them again, thaw overnight in the fridge and reheat as usual.
Frequently Asked Questions
Add a little spice by sprinkling in some Creole seasoning or steak seasoning. You can always add some extra bacon too.
I definitely prefer to use fresh green beans, but you can use frozen or canned. What makes this recipe so yummy is simmering the sauce for a long time. Because of the longer cooking time, canned beans can get really soft. And be sure to thaw and drain the frozen beans really well. Regardless of fresh or canned, let the sauce simmer until nearly all the liquid is gone. That’s how you get the yummy, sticky sauce!
Recipe Tips & Tricks
- Choose your broth wisely – Use unsalted chicken broth because the bacon and soy sauce have plenty already.
- Protein swaps – Substitute turkey bacon or crumbled sausage for regular bacon.
- Fresh or easy – Wash and trim fresh green beans, removing soft spots. Canned (rinse well) or frozen cut green beans work in a pinch.
- Add some heat – Make it spicy with hot sauce, hot vinegar, or crushed red pepper flakes. The sauce also makes a yummy glaze for your holiday ham.
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This Southern crack green beans recipe is a vintage dish that rivals any green bean casserole on your holiday table.
Easy Crack Green Beans
Ingredients
- 1/2 pound bacon cooked, chopped, reserve the bacon grease
- 1 cup white onion diced
- 1/2 cup brown sugar
- 1 tablespoon garlic minced
- 1/4 cup butter
- 2 tablespoons soy sauce
- 2 cups chicken broth
- 2 pounds green beans (fresh) trimmed, halved or (4) 14 ounce cans green beans
Instructions
- In a large pan, heat the bacon grease and butter and add the onion and garlic. Cook for 4 minutes, stirring often.
- Add the brown sugar, soy sauce and chicken broth, then stir in the green beans and simmer over low heat until the liquid is nearly gone. This may take up to 2 hours.
- Add the bacon to the green beans and cook for an additional 3 to 4 minutes.
- Remove from the heat and serve. Enjoy warm!
Notes
- Choose your broth wisely – Use unsalted chicken broth because the bacon and soy sauce have plenty already.
- Protein swaps – Substitute turkey bacon or crumbled sausage for regular bacon.
- Fresh or easy – Wash and trim fresh green beans, removing soft spots. Canned (rinse well) or frozen cut green beans work in a pinch.
- Add some heat – Make it spicy with hot sauce, hot vinegar, or crushed red pepper flakes. The sauce also makes a yummy glaze for your holiday ham.
Nutrition
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