Pan-seared green beans with bacon and garlic is the perfect quick and easy side dish for everything. Fast enough for weeknight dinners, and crowd-pleasing enough for celebrations like Thanksgiving or Christmas dinner. This recipe is so fast, so flavorful, and SO EASY. Plus it's got bacon - what more could you want in a side dish?!?
Heat a 12” skillet over medium high heat. Add bacon and cook until crisp, 6-7 minutes. Remove bacon using a slotted spoon and set aside. Pour all but 2 tbsp bacon from the pan.
Rinse the trimmed green beans in a colander. Shake to release most of the moisture, but don't dry completely.
Return the pan to medium high heat; wait about 30 seconds for the bacon grease to heat up again. Add the green beans and toss to coat in the fat. Cover and saute the green beans, stirring occasionally, until charred and just about bite tender, about 6 minutes.
Add garlic and saute, stirring frequently, for 1 minute. Return the bacon to the skillet and saute, stirring frequently, for a further minute.
Remove from heat. Add the cracked black pepper and toss. Taste for seasoning and add salt if needed.
Use sugar free, nitrite/nitrate-free bacon to keep it paleo and Whole30 compliant
Rinse the green beans and shake to dry, but don’t dry completely – the residual water clinging to the green beans will help them steam while heat sautés them.
Be sure to drain excess bacon fat, leaving just a thin layer, to prevent overly greasy green beans.
If you prefer firmer green beans, sautee for about 4 minutes in Step 4, instead of 6.