Maple Dijon Green Beans with Bacon
A simple skillet side of fresh green beans, crispy bacon, and a sweet-tangy maple-dijon glaze, easy enough for a weeknight and special enough for the holiday table.
Ingredients
- 4 slices of bacon sliced crosswise (regular, not thick-cut bacon)
- 1 tablespoon butter
- 12 oz. fresh green beans trimmed
- 2 cloves of garlic minced
- 1 tablespoon maple syrup
- 1 tablespoon dijon mustard
- 1 teaspoon apple cider vinegar
- ¼ teaspoon salt or to taste
- ¼ teaspoon black pepper
Instructions
- In a large, deep skillet over medium heat, cook the bacon until crispy. Remove with a slotted spoon and set aside.4 slices of bacon
- Drain all but one tablespoon of bacon fat from the pan.
- Add the butter to the bacon fat in the pan.1 tablespoon butter
- Add green beans to the skillet and cook for 5-7 minutes, stirring occasionally, until they start to soften and take on a little color.12 oz. fresh green beans
- Stir in the garlic and cook for about 30 seconds, just until fragrant.2 cloves of garlic
- In a small bowl, whisk together maple syrup, dijon mustard, and apple cider vinegar.1 tablespoon maple syrup, 1 tablespoon dijon mustard, 1 teaspoon apple cider vinegar
- Pour the syrup-mustard-vinegar mixture into the skillet and toss the green beans to coat.
- Return the bacon to the pan and stir everything together. Cook for another 1-2 minutes until glossy and warmed through.
- Season with salt and pepper.¼ teaspoon salt, ¼ teaspoon black pepper
Notes
- Trim, wash, and dry the beans thoroughly. Any leftover moisture will cause sputtering when combined with the hot bacon fat.
- Use regular bacon, not thick-cut, for the crispiest result.
- For crisp-tender green beans, cook for about 5 minutes. For softer beans, let them cook for 7 minutes or more if needed.
- Skip canned green beans. They hold too much moisture and will splatter badly in the hot fat.
- Frozen green beans can work as a substitute for fresh. Thaw and pat them very dry first.
- This recipe doubles or triples easily for a crowd. Cook in batches if needed so the beans aren't crowded.
- Refrigerate leftovers for up to 3 to 4 days, then reheat in a skillet rather than in the microwave. Freezing works with marginal results, expect softer beans once thawed.
