• Brown Sugar and Bacon Green Beans 5
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Brown Sugar and Bacon Green Beans

Would you agree with me that green beans have gotten kind of a bad rap? They’re the typical vegetable that kids never want to eat. Well I’ve got a recipe for green beans that makes them exciting again! Brown Sugar and Bacon Green Beans are fresh steamed green beans covered in a lustrous sauce made of brown sugar, butter, and bacon. I said it was delicious, I didn’t say it was health food.

Brown Sugar and Bacon Green BeansI started with a pound of fresh green beans. I highly encourage you to use fresh green beans with recipe because they’re so much better than soggy green beans you would get out of a can. I trimmed the stems off the green beans then placed them in a large pot with an inch of water. I set the pot over high heat, and as soon as the water started to boil I placed the lid on the pot so the beans could steam for about eight minutes.

While the beans were cooking I got to work on the sauce. I started by cutting six slices of bacon into one-inch pieces, then cooking them in my cast iron skillet. Normally I cook bacon in the oven, on a cooling rack that’s sitting on a baking pan, but for this recipe I needed to cook it the old fashioned way.

Brown Sugar and Bacon Green BeansI fried the bacon until it was fully cooked, but not crispy. This is actually how my wife and children like their bacon; they call it ‘wiggly bacon’. I drained any excessive bacon grease in the pan then I added half a stick of butter. Bacon mixed with melted butter, like I said this isn’t health food. As soon as the butter started to melt I stirred in some brown sugar.

When the green beans were done cooking I placed them in a serving dish then stirred in the sauce with the bacon. I seasoned the green beans with some garlic salt and made sure all them were coated with the sweet brown sugar sauce.
I bought my cast iron skillet to make a German Pancake several years ago. I needed a pan that I would be able to put into a 500F oven. There was no way I was going to put my non-stick frying pan into the oven because it had a plastic handle that I was sure would melt. What I like about the cast iron skillet is that it holds the heat very well (because it’s so thick). The omelets I make in my cast iron skillet turn out really good because I can get a very even heat in the pan. For me I can make an omelet easier in my cast iron skillet than I can in my non-stick pan. Another thing I like is if I’m cooking a piece of meat or potatoes I can cook them on the stove top to get a nice sear, then finish them off in the oven.

Adapted from Six Sisters’s Stuff


Recipe Rating

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About Chef

James Cutler

Hello, my name is Jim Cutler. I love to cook and bake. I also like cake decorating and have taken some classes for it. I am not ...