Green Beans Bacon Twist
By Emma
Certified Culinary Professional
•
Recipe tested & approved
Crispy bacon plays off tender green beans with a hit of lemon and fresh herbs. Caramelized onions build depth while a splash of broth steams beans just right. Burrata adds creaminess and pink peppercorns a gentle pop. Quick, mostly hands-off once started. Substitute turkey bacon for leaner version, swap mint for thyme if needed. Watch fat levels; too much grease kills vibrancy. Toss in a splash of white wine instead of broth for subtle zing. Simple tweaks have saved my ass mid-cook. Timing hinges on color and texture more than clock. Blink and the bacon’s burnt. Beans need bite, not mush. Notes on how to rescue overcooked veggies included.
Prep:
12 min
Cook:
22 min
Total:
34 min
Servings:
6 servings
#American
#vegetable side
#bacon dishes
#easy cooking
#weeknight meals
Crunch from bacon, the snap of beans, and sweet onion—all collide with an unexpected fresh hit. Tossing thick-cut bacon fat as the flavor base, not just a greasy add. Green beans simmer in that smoky oil but get steamed just enough with broth or water — never boiling to mush. Herbs come last—fresh basil and mint mix it up, add brightness and bite. I always toss in lemon juice at the end to lift the whole pan. Burrata? Creamy contrast, marrying the rustic with lush luxury. Pink peppercorns? Tiny pops that wake your mouth mid-bite. No fluff here, just layers of flavor playing off each other, with wiggle room to swap and improvise. Kitchen-tested, chaos survived, lessons learned.
Ingredients
- 8 oz (225 g) green beans trimmed
- 5 slices thick-cut bacon, chopped
- 1 medium yellow onion, thinly sliced
- 2 tbsp water or chicken broth
- Salt to taste
- 2 1/2 tbsp fresh lemon juice
- 1/4 cup fresh basil leaves, chopped
- 1/4 cup fresh mint leaves, chopped
- 4 oz burrata, torn
- 1 tsp lemon zest
- 1/2 tsp pink peppercorns, crushed
About the ingredients
Green beans—trim ends but keep skins intact for texture. Thick-cut bacon renders better fat and crispiness; turkey bacon fine if lean is goal but less flavor. Yellow onion caramelizes best for sweet depth; substituting shallots adds punch but cooks faster. Water or chicken broth? Broth adds richness; water keeps clean profile—your choice. Fresh lemon juice over bottled; acidity brightens, balances fat. Basil and mint make a lively duo but thyme or oregano will work and change dynamic. Burrata’s richness cuts through saltiness; cream cheese or ricotta if unavailable. Pink peppercorns aren’t a must but add subtle fruity aroma; black pepper can sub if needed.
Method
- Heat a large skillet on medium. Toss in chopped bacon; listen for that sizzle immediately. Render fat slowly, don’t rush. Crispy edges and firm texture, about 6-7 minutes. Remove bacon with slotted spoon, drain on paper towels. Save rendered bacon fat in pan, pour all but 1 tbsp out.
- Add sliced onion to the reserved fat. Stir. Caramelize until translucent and edges turn golden, roughly 7-9 minutes. Pay attention to sweet aroma and softened texture. Too much brown means burnt risk, lower heat if needed.
- Add green beans. Splash in 2 tbsp broth or water. Salt the beans moderately; remember bacon adds salt too. Stir occasionally. Steam and sauté together until beans are tender yet still snap under pressure, roughly 6 minutes but trust your teeth.
- Before finishing, stir in lemon juice and half the fresh basil and mint. Brighten the whole skillet, herbs wilt and release fragrance. Remove from heat immediately to keep herb freshness.
- Plate beans and onions, mound on a serving dish. Scatter crispy bacon shards over top. Add torn burrata chunks across surface. Grate lemon zest over everything and sprinkle crushed pink peppercorns last. Serve warm or room temp.
- Leftover bacon fat? Use in eggs or roasted potatoes. Overcooked beans too limp? Shock them in ice water then sauté for texture fix. Hate mint? Swap with oregano or parsley. No burrata? Cream cheese works in pinch. Garlic or shallots can sneak in with onions if feeling bold.
Cooking tips
Step 1 crucial. Bacon must crisp but not burn. Medium heat, low and slow wins. Rendering fat is flavor foundation—don’t dump it all or the pan loses mojo. Step 2 slow caramelization, watch color shift from translucent to golden edges; that smell signals sweetness developing. Step 3 steaming beans with broth prevents drying out and speeds tenderizing without going limp. Salt carefully because bacon adds natural saltiness. Step 4 lemon juice and herbs always added last to preserve freshness and avoid bitter herb burn. Final plating with torn burrata lets cream melt gently into warm beans, elevates texture contrast. Don’t skip pink peppercorns; that final punch wakes up a simple dish. If in a rush, caramelized onion can be skipped but loses complexity. Always taste and adjust salt before serving.
Chef's notes
- 💡 Bacon crisped slowly on medium, listen for steady sizzle, not crackle or pop. Fat renders over 6-7 minutes. Remove before too dark or bitter. Keep 1 tbsp fat in pan or lose flavor base. Don’t pour it all away. Fat drives next step aroma.
- 💡 Onions slow caramelize in reserved bacon fat. Watch edges go gold and smell turns sweet but not burnt. Turn heat down if brown creeping too fast. Seven to nine minutes roughly. Patience key. Overdone means bitter notes and ruins balance.
- 💡 Add green beans next, splash broth or water to steam. Salt carefully, bacon adds natural salt. Beans should still snap when pressed after about six minutes. Too soft, texture dead. Stir occasionally to cook evenly. Steaming avoids drying out but skip over-wetting or mush death.
- 💡 Herbs go in last, add lemon juice right before taking off heat. This keeps herbs fresh, bright flavors zip through. Mint can be swapped with thyme, oregano, or parsley for different touch. Burrata placement last, torn chunks melt gently on warm beans, contrast textures.
- 💡 Pink peppercorns crushed on top add subtle fruity aroma; black pepper substitute, no big deal. If out of broth, water works but won’t build richness. Turkey bacon fine swap but expect less fat and crisp. Caramelized onions could be shallots for punch but shorter cook time.
Common questions
How to know bacon crisp right?
Listen sizzle steady not popping loud. Color golden-brown. Texture firm but not burnt black edges. Timing varies, check often. Slow render fat until edges curl crisp, then remove.
What if beans turn mushy?
Shock in ice water fast right after cooking, then sauté again quick. Stops cooking, keeps bite. Could also reduce steaming time next time. Drain well before reheating helps.
Can I skip burrata?
Yeah, cream cheese or ricotta works in pinch. Different texture but creamy element still present. Adds richness but salt levels change, adjust accordingly. Burrata melts gently, others denser.
How to store leftovers?
Fridge in sealed container. Eat within 3 days. Reheat in skillet to keep crisp bacon bits. Beans soften if microwaved too long. Bacon fat saved for eggs or potatoes, reuse good fat never wasted.
