Green Beans with Bacon and Onions
These Green Beans with Bacon and Onions are quick, easy, and most importantly, tasty! Ready in 20 minutes, these southern style green beans start with canned green beans, which makes this recipe budget-friendly. Keep warm in a slow cooker to keep warm for potlucks or holiday meals, or pair them with Mayo-Parmesan Crusted Chicken or Cornish Game Hens!
Green beans don’t have to be boring. They’re versatile, delicious, and good for you, too! Sometimes I just like to steam green beans or give them a quick boil. Other times, I want my green beans packed with flavor and that’s where these Green Beans with Bacon and Onions come in. Loaded with bacon and onion and with a light sweet and sour flavor, this side dish is fabulous!
This Canned Green Beans with Bacon and Vinegar are sweet and savory! It’s the ultimate stovetop or slow cooker side dish that pairs well with any protein! Whether you’re cooking for a weeknight dinner or a holiday gathering, everyone always asks me for this recipe!
Who doesn’t love the smell of bacon and onion frying? My family always wanders into the kitchen when the bacon and onions are cooking, and when you pair them with the green beans, well, it’s a match made in heaven. My friend, Kay, gave me this recipe 35 years ago, and it’s my “quick and easy” go-to side dish.
Why I love this recipe
- Best versatile side dish: This recipe is on most holiday menus in our household. It pairs well with prime rib for winter, or ham in the spring!
- They are super easy to make. Everyone asks me for the recipe.
- It’s a budget-freindly recipe. Start with canned green beans.
- Nostalgia: This is an old-fashione green beans with bacon and onion recipe, except they are ready in half the time!
Easy ingredients to make green beans
- Canned green beans – Well drained (we use “cut” green beans).
- Bacon – Thick-cut bacon works best; cut into small pieces.
- Onion – White or yellow onion; diced.
- White vinegar
- Sugar – Granulated white sugar.
- Salt and pepper – To taste.
How do you make green beans with bacon Southern style?
- Cook the bacon pieces in a large skillet until they’re crisp.
- Add the diced onion and saute for a few minutes until the onion is tender.
- Add the drained green beans and gently mix with the bacon and onions. Heat through.
- Season with salt and pepper.
- Whisk the vinegar and sugar in a small bowl until the sugar is dissolved. Pour this over the green bean mixture and cook until the green beans are hot.
- Season with freshly cracked black pepper and serve.
Can you use fresh green beans?
You sure can! Instead of using canned green beans, clean and snip the woody end off a pound of fresh green beans. Cook the beans in boiling salted water until they’re tender, then drain them and add them to the sauteed bacon and onions. Finish the recipe as written.
Can you use frozen green beans?
Yes! Prepare the bacon and onions and then add thawed green beans and continue the recipe as written. Frozen or fresh green beans can be used in place of canned green beans if you prefer.
What can you replace bacon with?
If you want to substitute bacon, you can use turkey bacon, prosciutto, pancetta.
Tips and substitutions
- The beans are already cooked, so there’s hardly any cooking involved.
- Make ahead: You can make this recipe ahead of time and then just reheat before serving.
- It’s easy to double or triple to feed a crowd.
- Use good quality canned green beans for this recipe. You can use canned whole or cut green beans or even Italian green beans. My mom called these “string” beans.
- Look for low-sodium beans if you’re trying to control your salt.
- I like thick-cut bacon because it is the meatiest, but any kind of bacon will work.
- You can use white or red or sweet onions in this recipe. Use what you have on hand.
- Change the flavor a bit and use white balsamic vinegar instead of regular vinegar.
- Don’t like your beans too sweet? Start with half the amount of sugar and add more to your liking.
- Vegetarian: Make this recipe vegetarian by deleting the bacon.
Serving
A great recipe for a Thanksgiving feast, cookouts, potlucks, or any holiday get together.
This also pairs well with air fryer Chicken Cordon Bleu, but you can also pair it with grilled salmon, teriyaki chicken tenders, steaks, and more.
Storage and reheating
Store any leftover green beans in an airtight container in the fridge for 3-4 days. The vinegar in the dressing may discolor the beans if they sit too long, but they’ll be fine to eat. This green bean recipe won’t freeze well – it’s best eaten fresh.
Reheat on stovetop in a pan over medium heat until heated through. Don’t over-heat, as the green beans will be mushy.
Check out these delicious green beans while you are here:
Get the Recipe:
Green Beans with Bacon and Onions
Ingredients
- 3 14 oz cans cut green beans, drained
- ½ pound thick cut bacon, cut into small pieces
- ½ small white onion, diced
- ½ cup white wine vinegar, or Trader Joe’s white balsamic
- ¼ cup sugar
- Salt and pepper
Instructions
- In a large frying pan, cook the bacon pieces and until crisp. Add the diced onion and saute for a few minutes until tender.
- Add the drained green beans and gently mix in with the bacon and onions. Heat through and salt and pepper.
- In a small bowl, add the vinegar and the sugar. With a small whisk, whisk until thoroughly mixed and clear. Pour over the green beans.
- Turn the heat up and cook the green beans until hot. Add more fresh cracked black pepper. Remove to a serving bowl and serve!
Notes
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
Can you use fresh green beans???
Of course you can, but the cooking time will be different (the canned green beans are already cooked).