Garlicky Green Beans with Bacon

Ingredients

• 220 gGreen beans
• 5 slicesBacon, smoked or unsmoked
• 25 gUnsalted butter
• 2 clovesGarlic
• to tasteSalt
• to tastePepper
• ½ lemonLemon

Instructions

1. 1

   Prepare ingredients

   Roughly chop the 5 slices of bacon, cut ½ lemon and measure out 25 g unsalted butter.

2. 2

   Trim the beans

   Cut the ends off the 220 g green beans, then cut the beans in half.

3. 3

   Dice the garlic

   Finely dice the 2 cloves of garlic.

4. 4

   Cook the beans

   Steam the beans for about 6 minutes, or boil them in boiling water for 4 minutes, until they keep their bright colour and crunch.

5. 5

   Dry the beans

   Once cooked, leave the beans to air dry.

6. 6

   Fry the bacon

   Cook the diced bacon in a pan over medium heat until it is as crisp as you like.

7. 7

   Melt the butter

   Add the unsalted butter to the same pan and let it melt into the bacon fat.

8. 8

   Cook the garlic

   Add the diced garlic and stir until fragrant, about 1 minute.

9. 9

   Add the lemon

   Squeeze some lemon juice into the pan.

10. 10

    Add the beans

    Add the cooked green beans to the pan.

11. 11

    Season to taste

    Season with salt and pepper to taste, using a light hand with the salt because the bacon is already salty.

12. 12

    Toss to coat

    Stir everything together so the beans are coated in the buttery bacon and garlic mixture.

13. 13

    Serve the beans

    Serve alongside your chosen main.

What are garlicky green beans?

This is a quick side dish of green beans cooked until crisp-tender, then finished in a pan with bacon, garlic, butter and lemon. It fits comfortably into Australian home cooking, where a straightforward vegetable side can accompany a range of mains.

The method keeps the beans bright and crunchy, while bacon and garlic bring savoury depth. Lemon adds a fresh, tangy note to balance the rich pan coating.

Nutrition and macros by portion

The nutrition label shows one serving as written: 122 calories, 3g protein, 4g carbs, 11g fat.

The green beans provide most of the carbohydrates, while bacon and butter contribute most of the fat; the bacon also provides some protein. Pair a serving with a protein-rich main and another vegetable or a suitable grain to make a more complete plate.

Choosing the ingredients

Green beans: Choose firm beans with an even colour, and trim their ends before cutting them in half. Smaller pieces are easier to coat evenly in the pan.

Bacon: Smoked bacon gives the dish a more pronounced smoky flavour, while unsmoked bacon keeps it milder. Either works, and the bacon fat becomes part of the buttery sauce.

Garlic and lemon: Freshly diced garlic releases its aroma quickly in the warm pan. A squeeze of lemon brightens the finished beans, so add it before tossing everything together.

Get the beans tender-crisp

Boiling takes about 4 minutes, while steaming takes about 6 minutes. Use one method rather than doing both, and check the beans near the end so they retain some bite.

After cooking, let the beans air dry before adding them to the pan. This helps keep excess water from diluting the bacon and butter coating.

Build flavour in the pan

Bacon first: Cook it over medium heat until it reaches your preferred crispness. Its rendered fat provides a savoury base for the butter.

Garlic next: Stir the diced garlic into the melted butter and bacon fat for about 1 minute, just until fragrant. Then add the lemon and beans so the garlic does not cook for much longer.

Season and serve

Taste before adding much salt, since bacon can already contribute plenty. Pepper adds a little warmth, while the lemon keeps the buttery coating from tasting too heavy.

Serve the beans straight from the pan with a main of your choice. They work well alongside roast or grilled dishes, as well as a simple weeknight meal.

Keep the texture just right

The beans should be tender enough to bite through but still have a little crunch. If they soften too much during the first cooking stage, they may lose their bite when tossed in the pan.

Keep the pan at medium heat for the bacon and avoid letting the garlic darken. The recipe moves quickly once the butter melts, so have the cooked beans and lemon ready to add.

Recipe notes & tips

• Have the bacon, butter, garlic and lemon ready before you start cooking the beans.
• Choose steaming or boiling according to your preference, and keep to the stated cooking time.
• Let the cooked beans air dry before adding them to the pan.
• Cook the bacon to your preferred crispness before stirring in the butter.
• Go gently with the salt, then taste and adjust at the end.
• Serve as soon as the beans are coated so they keep their bite.

Variations

• Smokier bacon: Choose smoked bacon for a more pronounced smoky flavour.
• Milder flavour: Use unsmoked bacon for a less smoky result.
• More lemon: Squeeze in a little extra lemon juice for a brighter finish.
• Coarser pepper: Add freshly ground pepper at the table for extra bite.
• Softer beans: Cook the beans slightly longer, checking often for your preferred texture.

Common mistakes to avoid

• Overcooking the beans: Follow the 6-minute steaming or 4-minute boiling time and check for a little crunch.
• Wet beans: Let them air dry after cooking so water does not thin the pan coating.
• Burning the garlic: Stir it for about 1 minute, until fragrant, then move on to the lemon and beans.
• Over-salting: Remember that bacon is already salty and season cautiously.
• Leaving the beans uncoated: Stir everything together thoroughly so the butter, bacon and garlic reach the beans.

How to store

Refrigerate leftovers in a covered container and use within 3 days. Reheat gently in a pan until hot, stirring carefully so the beans do not become too soft.

Frequently asked questions