Arkansas Green Beans Recipe

Ingredients

• 680 g (1 1/2 lb)fresh green beans
• 6 slicesbacon
• 67 g (1/3 cup), packedbrown sugar
• 57 g (1/4 cup), meltedsalted butter
• 45 ml (3 teaspoons)soy sauce
• 1/2 teaspoongarlic powder

Instructions

1. 1

   Heat the oven

   Preheat the oven to 175°C (350°F).

2. 2

   Prepare the beans

   Trim the ends from the green beans, then cut or snap them into 4–5 cm (1 1/2–2 inch) pieces. Put them in a large saucepan.

3. 3

   Boil the beans

   Pour in enough water to cover the beans completely, then bring it to a boil.

4. 4

   Simmer briefly

   Lower the heat, cover the pan and simmer the beans for 5 minutes.

5. 5

   Drain and transfer

   Drain the beans and place them in a 2-quart (about 1.9-litre) glass or oven-safe ceramic baking dish, such as a 23 × 23 cm (9 × 9 inch) dish.

6. 6

   Cook the bacon

   Set a large frying pan over medium heat. Cook the bacon, turning it often, until browned at the edges. Transfer it to a baking rack or a plate lined with kitchen paper to cool.

7. 7

   Crumble the bacon

   When the bacon is cool enough to handle, crumble it and scatter it over the beans in the baking dish.

8. 8

   Mix the glaze

   In a small bowl, combine the melted butter, brown sugar, soy sauce and garlic powder.

9. 9

   Coat the beans

   Drizzle the mixture over the beans and bacon, spreading it as evenly as you can.

10. 10

    Bake and stir

    Bake uncovered for 20 minutes, then gently stir so the sauce coats the beans.

11. 11

    Finish baking

    Bake for a further 15 minutes, then serve.

What are Arkansas green beans?

This is a North American, home-style side of green beans baked with bacon and a sweet-savoury sauce. The Arkansas name points to a regional style of comfort cooking, though the recipe itself is a straightforward combination of familiar pantry ingredients.

This version briefly simmers the beans before baking them, then adds a glaze made with brown sugar, butter, soy sauce and garlic. Bacon brings a smoky, savoury counterpoint to the sweetness.

Nutrition and macros by portion

The nutrition label shows one serving as written: 161 calories, 3g protein, 20g carbs, 9g fat.

The brown sugar supplies most of the carbohydrates, while butter and bacon contribute much of the fat. Green beans add some carbohydrate and fibre, and bacon provides some protein; serve a moderate portion with a lean protein and a plainly cooked starch or fresh vegetables to balance the plate.

Why blanch the beans first?

Brief simmering gives the beans a head start before they go into the oven. Drain them well afterwards so the water does not dilute the glaze in the baking dish.

Five minutes leaves the beans ready for the longer bake, where they absorb flavour. If you prefer a firmer bite, keep an eye on them as they bake.

Getting the bacon right

Bacon: Cook it over medium heat, turning it often so the edges brown without scorching. Let it cool on a rack or kitchen paper before crumbling.

Pieces: Crumbling the cooked bacon distributes its salty, smoky flavour across the beans. The recipe does not specify a particular bacon cut, so use slices that are easy to crumble once cooked.

Making the glaze

Mix the melted butter, brown sugar, soy sauce and garlic powder until combined before pouring the mixture over the beans. A small bowl makes it easier to blend the ingredients evenly.

Drizzle across the whole dish rather than in one spot, then stir gently after the first 20 minutes of baking. That mid-bake stir helps spread the sauce without breaking up the beans.

When the beans are done

The recipe bakes the dish uncovered for 20 minutes, followed by a gentle stir and another 15 minutes. The sauce should be hot and coating the beans at the end of that time.

Ovens and baking dishes can vary, so check that the beans are tender to your liking before serving. If they need more time, continue baking until they reach the texture you want.

What to serve alongside

These rich, sweet-savoury beans pair well with a simply cooked main and a fresh or plainly dressed side. They can also sit alongside roast or grilled food when you want a vegetable dish with a more indulgent glaze.

Because the beans and sauce are flavourful, a plain starch such as potatoes or rice can round out the plate without competing with them.

Recipe notes & tips

• Trim the beans before cutting them into evenly sized pieces so they cook at a similar rate.
• Drain the beans thoroughly after simmering to keep the sauce from becoming watery.
• Let the bacon cool before crumbling so it is easier to handle.
• Stir gently halfway through the bake to spread the glaze without crushing the beans.
• Use an oven-safe dish large enough to hold the beans in a fairly even layer.

Variations

• Add onion: Cook sliced onion with the bacon, then scatter it over the beans.
• Adjust the sweetness: Use less brown sugar for a less sweet glaze.
• Add fresh garlic: Replace the garlic powder with finely chopped garlic in the butter mixture.
• Use extra bacon: Add more cooked, crumbled bacon for a smokier finish.
• Finish with pepper: Grind black pepper over the beans just before serving.

Common mistakes to avoid

• Skipping the drain: Excess water can thin the glaze; drain the beans well before transferring them.
• Overcooking the bacon: Very dark bacon can taste bitter; take it off the heat once the edges are browned.
• Pouring on unmixed glaze: Unevenly combined ingredients can leave patches of sweetness; stir the glaze together before drizzling.
• Stirring roughly: Vigorous mixing can break up the beans; fold them gently after the first bake.
• Using a crowded dish: A deep pile can heat unevenly; spread the beans out in the recommended baking dish.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat in an oven-safe dish until hot, or warm gently in the microwave, stirring partway through.

Frequently asked questions