Search thousands of recipes reviewed by home cooks like you.

Smothered Green Beans

Smothered Green Beans

  • Prep

    20 m
  • Cook

    30 m
  • Ready In

    50 m
Michele O'Sullivan

Michele O'Sullivan

Fresh green beans with a robust bacon, onion, and garlicky flavor.

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 97 kcal
  • 5%
  • Fat:
  • 5.4 g
  • 8%
  • Carbs:
  • 7g
  • 2%
  • Protein:
  • 6.2 g
  • 12%
  • Cholesterol:
  • 14 mg
  • 5%
  • Sodium:
  • 343 mg
  • 14%

Based on a 2,000 calorie diet

Directions

  1. 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.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

naples34102
271

naples34102

1/17/2008

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.

Peggy W.
97

Peggy W.

1/1/2007

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.

DiablosMom
71

DiablosMom

11/9/2006

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.

Similar recipes