ONE SKILLET • CRISP-TENDER BEANS • SAVORY BACON

Cajun Green Beans with Bacon

Render the bacon first, soften onion in a small amount of the drippings, then steam-sauté the green beans with garlic, seasoning and a splash of water. Return the crisp bacon just before serving.

By Acadian KitchensPublished
Cajun green beans with crisp bacon and onion in a serving bowl
Prep
15 minutes
Cook
20 minutes
Total
35 minutes
Yield
6 servings

Make the recipe

Ingredients

  • 6 ounces bacon, cut crosswise into ½-inch pieces
  • 1½ pounds fresh green beans, trimmed
  • ½ medium yellow onion, thinly sliced
  • 2 garlic cloves, minced
  • 1 teaspoon Ragin' Cajun y'ALL Purpose Seasoning
  • ⅓ cup water, plus more as needed
  • 1 teaspoon apple cider vinegar, optional

Method

Build the skillet

  1. Cook the bacon in a large skillet over medium heat, stirring often, until crisp. Transfer it to a paper-towel-lined plate. Leave about 1 tablespoon drippings in the skillet.
  2. Add the onion and cook until beginning to soften, about 3 minutes. Stir in the garlic for 30 seconds.
  3. Add the green beans, seasoning and water. Cover and cook for 5 minutes. Uncover and continue cooking, tossing often, until the beans are crisp-tender and the liquid has evaporated, 4 to 7 minutes more.
  4. Return the bacon to the skillet. Add the vinegar if using, toss and serve.
Food-safety note Cook bacon until crisp and transfer it with clean utensils to a clean plate. Refrigerate leftovers within 2 hours, or within 1 hour when the air temperature is above 90°F. Use refrigerated leftovers within 3 to 4 days and reheat to 165°F.

Render the bacon, then use just enough drippings

Cook the bacon first and leave about 1 tablespoon of drippings in the skillet. That is enough to soften the onion and coat the beans without making the finished side heavy.

Return the bacon at the end so it stays crisp. Taste the beans after the bacon returns before deciding whether the skillet needs any more seasoning.

Steam-sauté for crisp-tender beans

Cover the skillet with a small amount of water to tenderize the beans, then uncover it so the moisture can evaporate and the beans can finish over direct heat. Add another tablespoon or two of water only if the pan dries before the beans are nearly tender.

Use Ragin' Cajun y'ALL Purpose Seasoning, then taste after the bacon returns before adding anything else. See the Cajun seasoning guide for more ways to use the blend.

Make it fit a supper plate

These green beans bring a crisp, savory counterpoint to roasted or skillet-cooked meat. Serve them beside Cajun roasted potatoes or spoon them alongside red beans and rice.

For a bacon-free skillet, start with 1 tablespoon neutral oil. Add the same onion, garlic, beans and water, then taste the finished dish before adjusting the seasoning.

Common questions

Do I need to blanch the green beans first?

No. The covered steam-sauté gives fresh beans time to tenderize in the same skillet.

Can I make Cajun green beans without bacon?

Yes. Use 1 tablespoon neutral cooking oil instead of the bacon drippings, then taste the finished beans before adding more seasoning.

Can I use frozen green beans?

Frozen beans release more water and may soften faster. Thaw and drain them first, then begin checking earlier than you would with fresh beans.

Keep cooking

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