Green Beans with Bacon and Tomatoes are easy to make for a weeknight meal yet fancy enough for a holiday party. They’re tender-crisp with lots of smoky goodness and flavorful pan juices!
When we think of holiday 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 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 party side dishes. With tender-crisp green beans, smoky bacon, and juicy grape tomatoes, guests can’t resist asking for seconds!
- Blanch the green beans first by immersing them in boiling water to pre-cook and immediately plunging them into an ice bath to halt the cooking process. This step not only locks in flavor, color, and texture but also slows the loss of nutrients and cleanses the vegetables’ surface of dirt and contaminants.
- Drain the green beans well after blanching so they’ll roast deliciously and not overcook in the steam.
- Stir-fry on high heat to blister the tomatoes and sear the green beans nicely. Use a wide, flat-bottomed pan, and do not overload to give the ingredients enough room to make contact with the heated surface.
- Add some red pepper flakes for a bit of heat. You can also sprinkle a pinch or two of brown sugar if you want a touch of sweetness.
Ask your local butcher or grocer for bacon ends and pieces! Why use whole rashers, which are a lot more expensive, when we’re going to chop the bacon up anyway?
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 the best taste, the bacon adds a smoky flavor, and the grape tomatoes soften and release amazing pan juices.
They’re the perfect side dish for roasted chicken, mashed potatoes, or a hearty pasta dish.
- 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 4 to 5 minutes or until tender-crisp and completely heated.
- 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.”
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