These vibrant, tender green beans are loaded with smoky bacon, savory mushrooms, sweet onions, and a pop of color from red bell peppers. Simmered in a light chicken broth until perfectly tender but still with a little bite, they make a delicious and easy side dish that feels special enough for holidays like Thanksgiving or Christmas, yet simple enough for any weeknight dinner. Everything comes together in one pan with minimal effort.

Ingredients (for 6–8 servings as a side)

• 1–1½ lbs fresh green beans, trimmed and cut in half
• 4–5 slices thick-cut bacon, cut into bite-sized pieces
• ½ medium onion, cut into medium chunks
• 6 oz baby bella (cremini) mushrooms, sliced (or your favorite mushrooms)
• 1 small red bell pepper, cut into strips or bite-sized pieces
• 2 large garlic cloves, minced (or 3 smaller ones)
• 1 cup chicken broth (made with 1 tsp Better Than Bouillon chicken flavor + 1 cup hot water, or use ready broth)
• ½ teaspoon salt (or to taste)
• ½ teaspoon black pepper (or to taste)

Instructions

1. Heat a large braiser, deep skillet, or Dutch oven over medium-low heat. Add the chopped bacon and cook slowly, stirring occasionally, until it renders its fat and becomes lightly crispy (about 8–10 minutes). Do not rush this on high heat — you want the bacon to release its flavorful grease.
2. Add the onion chunks to the bacon and grease. Cook for 3–4 minutes until the onions start turning translucent and fragrant.
3. Add the sliced mushrooms. Stir and cook for 4–5 minutes, allowing the mushrooms to release their liquid and then evaporate most of it so they don’t become watery.
4. Make a small well in the center of the pan and add the minced garlic. Cook for about 1 minute until fragrant, then stir everything together.
5. Add the green beans and red bell pepper. Toss well to coat them in the bacon fat and flavors. The green beans will turn a bright, vibrant green.
6. Pour in the chicken broth. Season with salt and black pepper. Stir gently to combine.
7. Bring to a gentle simmer, then reduce heat to low, cover with a lid, and cook for 25–30 minutes, stirring once or twice. The beans should be tender but not mushy, and most of the broth should have reduced or been absorbed.
8. Remove the lid and give everything a final toss. Taste and adjust salt or pepper if needed. Transfer to a serving dish and serve hot.

Tips for Success

Cooking the bacon slowly on medium-low is key — it renders more flavorful fat without burning. The mushrooms add an earthy depth, while the red peppers bring sweetness and beautiful color. If you prefer your green beans with a little more crunch, check them at 20 minutes. Leftovers reheat beautifully and taste even better the next day as the flavors meld. This dish pairs wonderfully with roasted turkey, ham, grilled meats, or any holiday main course.

These green beans are simple, comforting, and full of flavor — a true crowd-pleaser that looks festive on the table. Give them a try this holiday season (or any time!) and let me know how you served them or what little tweak you made — I’d love to hear!

Enjoy every savory, bacony bite!