Green Beans with Bacon and Tomatoes are easy to make for a weeknight meal yet fancy enough for a holiday party. With tender-crisp green beans, smoky bacon, and juicy grape tomatoes, they’re a guaranteed dinner favorite!
When we think of Thanksgiving side dishes, green bean casserole is usually what first comes to mind. Although it’s our family’s favorite as well, especially this slow cooker version which happens to be super easy and convenient for serving a large crowd, green beans are a pretty versatile vegetable you can fix up in many delicious ways.
Green beans with bacon and tomatoes are one of my favorite ways to ramp up holiday side dishes. With tender-crisp green beans, smoky bacon, and juicy grape tomatoes, guests can’t resist asking for seconds!
How to Stir-fry Green Beans:
- Blanch the green beans first by quickly immersing in boiling water to pre-cook and then immediately plunging in an ice bath to halt the cooking process. This step not only locks in flavor, color, and texture, it also slows the loss of nutrients and cleanses the vegetables’ surface of dirt and contaminants.
- Use a wide, flat-bottomed pan and do not overload so the ingredients have enough room to make contact with the heated surface.
- Stir-fry on high heat to blister the tomatoes and sear the green beans nicely.
- Make sure to drain the green beans well after blanching so they’ll roast deliciously and not overcook in the steam.
This green beans and bacon recipe is a must on your meal rotation. It’s simple to make for a weeknight dinner meal yet fancy enough for company. The green beans are tender-crisp for best taste while the bacon adds a smoky flavor and the grape tomatoes soften and release amazing pan juices.
I like to add a little heat with some red pepper flakes but feel free to omit to make it more kid-friendly. You can also sprinkle a pinch or two of brown sugar if you want a touch of sweetness. Either way, are a guaranteed dinner winner. 🙂
Want a money-saving tip? Ask your local butcher or grocer for bacon ends and pieces! Why use whole rashers which are a whole lot more expensive when we’re going to chop the bacon up anyway?
- 1 pound fresh green beans
- 1/2 pound bacon, chopped
- 1 onion, peeled and chopped
- 1 pound grape tomatoes
- 1/4 teaspoon red pepper flakes, optional
- salt and pepper to taste
- Prepare the green beans by snapping off the ends. If they're stringing, break off the stem end and pull down the strings it towards the pointed end.
- In a pot over medium heat, bring about 4 quarts of water to a vigorous boil. Drop the green beans into the boiling water and cook for about 2 to 3 minutes or until halfway done.
- Using a colander, drain the green beans and immediately plunge into a bowl of ice water. Leave in the ice bath for about 2 to 3 minutes or just until cold. Drain well.
- In a wide, flat-bottomed skillet over medium-high heat, add bacon. When the bacon begins to render fat, add onions. Cook, stirring regularly until softened.
- Discard excess bacon grease except for about 2 tablespoons. Add grape tomatoes, spreading on the surface of the pan. Cook, stirring regularly, for about 2 to 3 minutes or until tomatoes begin to blister and soften.
- Add green beans and cook, stirring regularly, for about 2 to 3 minutes or until tender-crisp and completely heated through.
- Add red pepper flakes, if desired. Season with salt and pepper to taste. Serve hot.
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”