Crack Green Beans (Stovetop, Oven & Crock Pot)
These crack green beans have the power to turn a green bean hater into a raving green bean fan! Smothered in a delicious sweet and savory glaze, then topped with lots of bacon, this green bean recipe will be a favorite at your house! The best part? It can be made on the stovetop, in the oven, OR in your crock pot!
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Any dish that has the word CRACK in it….you know it’s going to be good right??! These Crack Green Beans are a thing of glory!
Green beans are such a “vanilla” veggie, as my kids would say (AKA: BORING). However, throw in some bacon, a little butter, sugar, and some savory flavors and you have yourself one addicting green beans recipe!
You can serve this simple dish up any day of the week, but it works particularly well on your holiday table alongside turkey, cranberry sauce, and other amazing side dishes like this old-fashioned pea salad!
WHY YOU’LL LOVE THIS RECIPE
- A delicious side dish for holiday gatherings.
- A great dish that can be easily made ahead to take to a potluck dinner.
- Finally, a veggie dish that will satisfy even the pickiest eater!
- A buttery, sweet and savory glaze + loads of crispy bacon…need I say more?!
You’ll need the following ingredients to make this delicious Crack Green Beans Recipe:
Canned Green Beans: Whole-cut green beans work best. Preferably, the kind with no salt added. You will be adding other salty ingredients such as soy sauce and Worchestershire sauce, so I like having the flexibility of adding my own salt at the end, only if needed.
Bacon: You can use regular bacon (I like thick-cut) or substitute turkey bacon.
Soy Sauce: Low sodium, if possible.
HOW TO MAKE CRACK GREEN BEANS: STEP BY STEP
Here are some quick visual instructions. Remember that full instructions with the exact ingredients will be in the recipe card below!
Step 1: Cook your bacon pieces until crisp (about 10 minutes). Transfer bacon to a paper towel-lined plate and set aside. Discard all but 2-3 tablespoons of the bacon grease.
Step 2: To the pan with the bacon grease, add 4 teaspoons soy sauce, butter, brown sugar, Worcestershire sauce, and two teaspoons garlic powder & onion powder. Cook for 3-5 minutes until sugar is dissolved and the mixture thickens.
Step 3: Add green beans and reserved bacon. Toss well to coat in the glaze. Cook 1-2 minutes more until green beans are warmed through.
⭐️ CONFIDENCE TIP ⭐️
Use low/no sodium ingredients in this recipe when you can (such as green beans and soy sauce). It’s nice to have the flexibiity of adding your own salt at the end, only if needed.
STORAGE & REHEATING
- Storage: Store leftover green beans in an airtight container in the fridge for 4-5 days.
- Reheating: Reheat green beans in a pan over medium heat until warmed through and glaze is bubbly.
- Freezing: Cool completely. Then transfer crack green beans to a freezer-safe container or zip-top freezer bag. Freeze for up to 6 months. When you are ready to enjoy these green beans again, thaw them in the fridge overnight. Then, follow reheating instructions above.
FREQUENTLY ASKED QUESTIONS
Can I use fresh or frozen green beans for this recipe?
Yes! Here is how:
Frozen Green Beans: Prepare the recipe as written. Just note that the beans will need extra cooking time since they are chilled.
Fresh Green Beans: Steam fresh green beans first, until they are to your desired crispness. Then, prepare the recipe as written. What goes well with crack green beans?
This green beans recipe is AMAZING as a holiday side dish! They are also delish alongside meat dishes such as ham, chicken, or pork chops.
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TOOLS FOR THIS RECIPE
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Large Skillet: This is my go-to skillet!!
Crockpot (optional): Basic, beautiful and works perfectly!
Baking Pan: If you want to make this dish ahead or use the oven method.
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Crack Green Beans (Stovetop, Oven & Crock Pot)
- 3 14 oz. cans of green beans, drained no salt added, if possible
- 8-10 slices bacon, chopped + 2-3 tbsp bacon grease
- 4 tbsp butter
- 1/4 cup soy sauce
- 1/2 cup brown sugar
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tbsp Worcestershire sauce
- salt and pepper, to taste
- In a large skillet over medium heat, cook bacon pieces until crisp (about 10 minutes). Transfer bacon to a paper towel-lined plate and set aside. Discard all but 2-3 tablespoons of the bacon grease.
- In the same skillet with the bacon grease, over medium heat, add butter, soy sauce, brown sugar, garlic powder, onion powder, and Worcestershire sauce. Cook 3-5 minutes more until the mixture has thickened into a glaze and the sugar has dissolved.
- Add drained green beans and reserved bacon and toss to coat in the glaze. Cook 1-2 minutes more, until beans are heated through. Taste and season with salt and pepper, if needed. Serve green beans right away or see make-ahead instructions.
- Cook bacon as directed in stovetop instructions above. Add reserved bacon grease, green beans and all remaining ingredients to your crock pot. Give everything a good toss so beans are well-coated. Cook on low 4-5 hours or on high 2-3 hours. Stir in reserved bacon and serve.
- Preheat over to 375°F.
- Cook bacon as directed in stovetop instructions above. Add reserved bacon grease, green beans, and all remaining ingredients to a 8×8 (or similar) baking pan). Give everything a good toss so the beans are well-coated. Cover with aluminum foil and cook 15-20 minutes until glaze is thick and bubbly. Stir in reserved bacon and serve.
- You can make these green beans a day in advance. Make the stovetop recipe above. Transfer to a baking dish, cool, then refrigerate until you are ready to serve. Cover the baking dish with aluminum foil and reheat in the oven at 375°F for 15-20 minutes until the glaze is bubbly and beans are heated through.
- Nutrition information is only an estimate. Info is based on the Very Well Fit Nutrition Calculator.
Green beans with bacon and onions is a worldwide favorite
I began eating it as a child (dear grandmother raised pole and bush beans) and in '19 visited Krakow and Berlin and in both
instances ate green beans fixed as dear grandmother had
(she was from Bern Canton in Switzerland)
IT IS THE ONLY way to eat them
In Turkey when I was teaching English as a Peace Corps
volunteer Turks fixed green beans with olive oil, onions, tomatoes
Taze Fasulye was a favorite of mine
I do something like this but will try the soy & Worcester sauce!!
Also, what is the brand name of your fry pan? I've been looking for one like that! Ty, Michele