Crack Green Beans
These southern-style Crack Green Beans are baked with bacon, brown sugar, butter, and soy sauce for a salty-sweet, smoky, and addictive vegetable side dish that even picky eaters love.
Ingredients
- 5 14.5-ounce cans cut green beans drained well; or use about 3 pounds frozen cut green beans, thawed and patted dry
- 10-12 slices thick-cut bacon diced
- 1 cup light brown sugar packed; reduce to 3/4 cup for less sweetness if desired
- 1/2 cup unsalted butter melted (1 stick)
- 1/4 cup low-sodium soy sauce or tamari/coconut aminos for gluten-free
- 1 teaspoon garlic powder or 2–3 fresh garlic cloves, minced
- 1/2 teaspoon onion powder
- 1/2 teaspoon black pepper freshly ground, plus more to taste
- 1/4-1/2 teaspoon crushed red pepper flakes optional, for a gentle kick
- 1 teaspoon Dijon mustard optional, for subtle tang to balance sweetness
- 1/4 teaspoon kosher salt optional; taste first, as bacon and soy sauce add saltiness
- 2 tablespoons bacon drippings reserved from cooking bacon; optional but recommended
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter or nonstick spray so the sweet glaze doesn’t stick and cleanup is easier.
- Pour the canned green beans into a colander and drain thoroughly. Let them sit for a couple of minutes, then pat dry with paper towels if very wet. If using frozen green beans, thaw completely and pat dry. Less moisture helps the glaze cling and prevents a watery dish.5 14.5-ounce cans cut green beans
- In a large skillet over medium heat, cook the diced bacon until golden and crisp but not burned, about 8–10 minutes, stirring occasionally. Use a slotted spoon to transfer the bacon to a paper towel–lined plate. Reserve about 2 tablespoons of bacon drippings in the pan for extra flavor and discard or save the rest.10-12 slices thick-cut bacon, 2 tablespoons bacon drippings
- In a medium bowl or large measuring cup, whisk together the melted butter, brown sugar, soy sauce, garlic powder, onion powder, black pepper, and crushed red pepper flakes if using. If desired, whisk in the Dijon mustard for a subtle tang that balances the sweetness.1 cup light brown sugar, 1/2 cup unsalted butter, 1/4 cup low-sodium soy sauce, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon black pepper, 1/4-1/2 teaspoon crushed red pepper flakes, 1 teaspoon Dijon mustard
- Spread the well-drained green beans evenly in the prepared 9×13-inch baking dish. Sprinkle the crispy bacon pieces over the top. Drizzle the reserved 2 tablespoons of bacon drippings over the beans for deeper flavor, if using.5 14.5-ounce cans cut green beans, 10-12 slices thick-cut bacon, 2 tablespoons bacon drippings
- Pour the butter–brown sugar–soy glaze evenly over the green beans and bacon. Use tongs or a large spoon to gently toss everything right in the baking dish so the beans are coated. It doesn’t need to be perfect; the sauce will redistribute as it bakes.1 cup light brown sugar, 1/2 cup unsalted butter, 1/4 cup low-sodium soy sauce, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon black pepper, 1/4-1/2 teaspoon crushed red pepper flakes, 1 teaspoon Dijon mustard
- Bake, uncovered, at 350°F (175°C) for 35–45 minutes, or until the glaze is bubbly and slightly thickened around the edges. The beans should look glossy and the sauce should cling to them. If your oven runs hot, start checking around 30 minutes.
- Remove from the oven and let the green beans rest for 5–10 minutes to allow the glaze to thicken slightly. Taste and add a pinch of kosher salt or more black pepper if needed before serving.1/2 teaspoon black pepper, 1/4 teaspoon kosher salt
Notes
Variations: For Spicy ‘Hot Honey’ Green Beans, replace 2 tablespoons of the brown sugar with hot honey and add extra red pepper flakes. For Maple Bacon Green Beans, swap half or all of the brown sugar for real maple syrup. For a lighter version, reduce butter to 6 tablespoons and brown sugar to 3/4 cup. To make it gluten-free, use tamari or coconut aminos instead of soy sauce and verify that your bacon is gluten-free. Storage: Cool completely, then refrigerate in an airtight container for 3–4 days. Reheat in a 325°F oven, covered with foil, for 15–20 minutes until hot and bubbly, or microwave individual portions for 60–90 seconds, stirring halfway. Make-ahead: Assemble the beans, bacon, and glaze in the baking dish up to 24 hours in advance, cover tightly, and refrigerate. Bake just before serving, adding 5–10 minutes to the bake time if starting from cold.
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