I reach for yellow wax beans more often than green, though either works fine here. Keto green beans with bacon come together in the time it takes to boil a pot of water, and I usually make a big batch on purpose.
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Half the total carbs in green and yellow beans come from fiber, which makes them one of the easier vegetables to fit into a keto or low-carb day. This is the side dish I make most often for grilled meats or pan-fried fish.
Check for freshness before you buy. A fresh bean snaps in half with a clean, juicy sound, not a limp bend.
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Chef Jenn’s Take on Green Beans with Bacon
Overcooked beans are the whole problem with most bad versions of this dish. They turn to mush fast, and mushy beans pick up an off, almost tinny flavor that fresh crisp-tender beans never have.
There is no exact boiling time here, since it depends on how fresh the beans are, how thick they are, and even the size of your pot. Start checking at 3 to 4 minutes and pull them the moment they are tender but still have some bite. Cook the bacon at the same time in a separate pan, so both finish together instead of one sitting around waiting on the other.
Check for freshness before you buy. Snap a bean in half, a fresh one makes a clean, juicy snapping sound rather than bending limply. That single test tells you more than the color or size of the bean does.
This holds up well made ahead too. Cook and cold-shock the beans, then refrigerate them until you are ready to toss with hot bacon and butter and serve.
What You’ll Love About Green Beans with Bacon
- Holds up well made ahead, so a big batch covers more than one meal.
- Ready in about 10 minutes, mostly just waiting on a pot of water to boil.
- Half the carbs come from fiber, which makes this an easy vegetable to build into a keto day.
Ingredients
- Green or yellow beans – Fresh, blemish-free. Snap one to check for freshness before buying a whole batch.
- Bacon – Regular sliced, chopped. Cook it while the beans boil so both finish together.
- Butter – Salted, melted into the pan after the bacon cooks.
How to Make Green Beans with Bacon
Scroll down for the full recipe card with exact measurements and printable instructions.
Trim the woody stem end off each bean, leaving the pointed tip on for a nicer presentation. Boil the beans in rapidly boiling salted water, checking for doneness starting at 3 to 4 minutes. Pull them the moment they are tender but still crisp, do not overcook.
While the beans boil, cook the chopped bacon in a skillet until crisp and browned. Drain off all but a tablespoon of the bacon fat, then add the butter to the hot pan and let it melt. Drain the beans and toss with the bacon and butter mixture. Serve right away.
Make It A Meal
This is my go-to side for Bacon-Wrapped Pork Tenderloin, and it works just as well alongside Salisbury Steak with Mushrooms or Garlic Steak & Mushrooms.
Storage
Store in an airtight container in the fridge for up to 4 days. Reheat gently in the microwave or a skillet. This freezes reasonably well for up to 3 months, though expect some texture loss after thawing. Chill fully before freezing, and remove as much air as possible from the container.
Frequently Asked Questions
This recipe runs about 5 net carbs per 1/2 cup serving. The number in the recipe card below will recalculate once this post is republished, so use it as an estimate until then.
Yes, frozen beans work well here. Prepare them according to the package instructions, then toss with the bacon and butter the same way you would with fresh beans.
Snap one in half before buying a whole batch. A fresh bean makes a clean, juicy snapping sound, while an older one tends to bend limply instead.
Yes, sautéed garlic added with the bacon is an easy way to build in more flavor. Red pepper flakes or diced jalapeno cooked into the bacon add heat if you want it.
Add Preferred SourceBeans with Bacon
Ingredients
- 1.5 pounds string beans
- 6 slices bacon chopped
- 1 tablespoon butter
Instructions
- Trim the beans of the woody stem end. Boil the beans in rapidly boiling salted water for 5-8 minutes, checking the beans for doneness after 3 or 4 minutes. Do NOT overcook.
- Meanwhile, cook the chopped bacon in a skillet until crisp and brown. Drain off all but 1 tbsp of the bacon fat. Add the butter to the hot pan and let it melt.
- Drain the beans and toss with the bacon and butter mixture. Serve and enjoy!
- *If serving the beans later, after draining, run them under cold water to cool them quickly. Then toss with butter or bacon and refrigerate until needed.
Notes
Recipe Card Tips
- Start checking doneness at 3 to 4 minutes rather than following an exact time. Bean thickness and freshness both change how quickly they cook.
- Cook the bacon while the beans boil so both finish at the same time. Neither should have to wait around for the other.
- Snap a bean in half before buying a batch. A clean, juicy snap means fresh beans, while a limp bend means they’re past their best.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed. Erythritol carbs (sugar substitutes) are not included in the carbohydrate counts as they have been shown not to impact blood sugar, and they have zero calories and zero carbs. Net carbs are the total carbs minus fiber.
This recipe was beyond delicious! So easy and flavorful, I’ll definitely be making again!
Such a delicious and easy side dish! This will go perfectly with so much!
Anything with bacon is going to get my family’s attention at the dinner table. This was a total win!
I do love fresh green beans in the summer. And bacon makes everything better 🙂