This perfectly easy, delicious green bean recipe also features mushrooms, bacon, garlic, and butter for a savory, fresh, delicious side dish suitable for any occasion!
Green bean casserole will always have a place in my heart at every holiday dinner table, but for the other 363 days of the year, this is my-go to when I need a star vegetable on the menu. I love a good green bean dish when the beans really are the star. These cook up tender-crisp and are coated in the deliciousness that is bacon, butter, and garlic. Plus, I added mushrooms for their savoriness and texture, but you could easily leave them out if you’re not a fan!
Why This Recipe Works
Fresh green beans — There’s just something about fresh green beans that can’t be beat. Easy to cook, and so tender and crispy in this recipe, plus, they soak up all the flavors of bacon, butter, and garlic just perfectly.
Bacon — Everything’s better with bacon, green beans are certainly no exception.
Fast — This recipe takes less than an hour from start to finish and that includes trimming the beans and cooking the bacon. Plus, you could always prep the beans and cook the bacon ahead of time for easy, dinner-time assembly.
Options — Can’t stand mushrooms? Leave them out! Lover of bacon? Double up! Need a little crunch? Sprinkle some breadcrumbs or French fried onions on top. These green beans are as versatile as they are delicious.
Here’s How You Make It
- Get out a large skillet (I love my large cast iron) and cook the strips of bacon until they are nice and crisp. Using tongs, transfer the cooked bacon to a cutting board. Let it cool before chopping up roughly.
- Soak up the bacon grease in the skillet with paper towels and discard and add the butter and oil to the pan. OR you could leave the bacon grease and cook the garlic, mushrooms, and green beans in that instead of the oil and butter, but choose only one of those options.
- Add the garlic, mushrooms, and green beans and season them generously with salt and pepper and then saute beans for 10-12 minutes until they are fork-tender.
- Stir in the chopped bacon, taste, add more salt and pepper if needed. Serve and enjoy!
How to Select Fresh Green Beans
When presented with a bin of fresh green beans, how do you know which ones to choose? Do you pick out green beans one-by-one, or just grab a bunch of handfuls and hope for the best?
I kind of do a little bit of both. I’ll first look over the beans to see how they look overall. Keep in mind, the freshest ones will be buried underneath the older ones, generally, so you can do a bit of digging there. Once I find a lot of fresh-looking ones, I’ll start grabbing by the handful from that section. Between each handful, I’ll look into my bag to see what I grabbed, tossing back any that are brown or wilted.
In general, the beans should look bright green and be free of any blemishes. This is darn near impossible to find 100% of, unless you want to stand there and pick all day. The good news is, any imperfect ones you bring home can be trimmed down to just the good part or composted without too much waste.
How to Trim Green Beans?
After rinsing the beans in a colander in the sink, I usually trim the beans one of two ways:
- In bulk: Line up a row of them and slice off the ends, turn the row around, and slice off the other ends.
- With kitchen scissors: Snip off each end of the green beans with kitchen shears.
I think both ways end up taking about the same amount of time, so do whatever way feels best for you.
- Don’t overcook. Avoid grey, soggy green beans by watching your cooking time. 10-12 minutes should be plenty to cook them to tender-crisp. Stick a fork in them to test for tenderness at the 10-minute mark, and keep checking every minute thereafter till they’ve reached tenderness yet are still bright green.
- Store leftover green beans with mushrooms and bacon for up to 3 days in the fridge. Reheat in the microwave or stovetop. Do not freeze.
- Prep green beans ahead of time by trimming ends and storing in the fridge till you’re ready to use. Rinse them right before cooking them. (Rinsing them before putting them back in the fridge will start to break down the beans sooner.) You can also cook the bacon a day or two before cooking this dish. Store it in a container in the fridge for up to three days before chopping and adding to this recipe. Mushrooms should be sliced and cooked the day-of as the recipe indicates.
More Delicious Sides and Sauces
- Roasted Red Pepper Sauce
- Lemon Couscous
- Buttermilk Biscuits
- Roasted Sweet Potatoes
- Garlic Mashed Potatoes
Did you make try this Green Beans with Mushrooms and Bacon recipe? YAY! Please rate the recipe below!
Green Beans with Mushrooms and Bacon
- 6 slices thick-cut bacon
- 2 tablespoons butter
- 1 tablespoon olive oil
- 8 ounces mushrooms - sliced
- 3 teaspoons minced garlic
- 1 ½ pounds fresh green beans - ends trimmed
- ½ teaspoon salt - more to taste
- ¼-½ teaspoon cracked black pepper - to taste
- In a large skillet, cook bacon strips til crisp. Use tongs to transfer bacon to a cutting board and allow to cool before chopping roughly.
- Sop up the bacon grease with paper towels and discard and add butter and oil to the pan (alternately you can use the bacon grease from the pan instead of the butter and oil). Add garlic, mushrooms, and green beans.
- Season generously with salt and pepper and saute beans for 10-12 minutes until they are fork-tender. Stir in the chopped bacon.
- Taste, add more salt and pepper if needed, and serve.