This smothered green beans recipe is one tasty way to eat your greens! Baked in a sweet and salty sauce with caramelized onions and crispy bacon, this veggie side dish is hard to resist!
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Full Recipe Ingredients/Instructions are available in the
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If you are looking for a delicious side dish to serve up, then you can’t go wrong with these delicious smothered green beans.
Fresh green beans are baked in soy sauce, butter, and brown sugar, along with bacon and onions, for a dish that is full of flavor. Simple to prep and the cooking time is totally hands-off, allowing you to get on with the rest of the meal.
Made with just a few simple ingredients, these green beans are a versatile side dish that will sit well alongside all of your favorite dinners.
Be sure to try my Instant Pot Green Beans and Potatoes and Chicken and Green Bean Stir Fry too!
How to make smothered green beans
- Gather your ingredients.
- Preheat the oven to 350 degrees Fahrenheit. Bring 4 cups of water to a boil. Blanch the green beans for 4-5 minutes or until tender. Remove from the pot and drain.
- Cook the bacon until crispy. Leave about 1 tablespoon of bacon fat in the pan. Add the onions and cook until browned.
- Place the green beans in a baking dish, one that’s at least 2.5 quarts to fit all the green beans, and top with the onions.
- Mix the brown sugar, melted butter, soy sauce, apple cider vinegar, garlic powder, and onion powder.
- Pour the sauce over the green beans and top with bacon. Bake for 35-40 minutes
Can you use frozen or canned beans?
I prefer to use fresh green beans for this recipe, but you can easily adapt it to use frozen or canned too. If using frozen, simply boil them till tender and drain. Canned green beans don’t need to be cooked before using, they can be added straight to the casserole dish after draining them.
Can you make this recipe ahead of time?
If you are planning to serve these smothered green beans as part of a big feast, like Easter or Thanksgiving, you can certainly get ahead on your prep. The bacon and onions can be cooked up a few days before and kept stored in the fridge, so you just need to build the casserole and bake it on the day.
Leftovers will keep well in the fridge for 2 to 3 days and can be reheated in the oven at 350 degrees Fahrenheit for 10 minutes to warm through to serve. Cover the baking dish with foil so that they don’t dry out.
What do you serve them with?
Because this green bean casserole recipe has a hands-off cooking time, you can easily serve them as part of a family weeknight meal. I love to serve them with roasted meats making them perfect for those special occasions. Try them with some of these favorites:
- Salisbury Steak with Mushroom Gravy
- Whole Roasted Chicken
- Roasted Air Fryer Turkey Breast
- Boneless Roast Beef
Recipe Notes and Tips
- Trim the ends of the green beans. They have woody stalks, so it’s best to remove these.
- Make this dish meat-free by simply omitting the bacon.
- For a gluten-free option, swap the soy sauce for a GF alternative like Tamari.
- Take care not to overcook the green beans. They should be just fork tender.
More Vegetable Side Dishes
- Marinated Air Fryer Vegetables
- Broccoli Slaw
- Creamy Dill Potato Salad
- Air Fryer Carrots (Sweet or Savory)
Smothered Green Beans
Ingredients
- 1 pound green beans trimmed
- 8 slices bacon chopped
- 1 onion chopped
Sauce
- 1/3 cup brown sugar
- 1/4 cup melted butter
- 2 tablespoons soy sauce
- 1 teaspoon apple cider vinegar
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
Instructions
- Preheat oven to 350 degrees Fahrenheit. Bring 4 cups water to a boil. Blanch the green beans for 4-5 minutes or until tender. Remove from the pot and drain.
- Cook the bacon until crispy. Leave about 1 tablespoon of bacon fat in the pan. Add the onions and cook until browned.
- Place the green beans in a 2.5 quart baking dish and top with the onions.
- Mix the brown sugar, melted butter, soy sauce, apple cider vinegar, garlic powder and onion powder. Pour it over the green beans and add bacon. Stir to combine. Bake for 35-40 minutes, until the green beans are tender.
Notes
- Trim the ends of the green beans. They have woody stalks, so it’s best to remove these.
- Make this dish meat-free by simply omitting the bacon.
- For a gluten-free option, swap the soy sauce for a GF alternative like Tamari.
- Take care not to overcook the green beans. They should be just fork tender.
- Canned or frozen beans can be subbed for fresh beans.