These savory green beans are a holiday favorite and an easy everyday side. Fresh green beans are simmered with crispy bacon, earthy mushrooms, sweet onions, and colorful red bell peppers in a light chicken broth until tender and full of flavor. The slow-rendered bacon fat and gentle simmer create a rich, comforting dish that looks beautiful on the table and tastes even better than it looks.

Ingredients (serves 6–8 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
• 1 small red bell pepper, cut into strips or bite-sized pieces
• 2 large garlic cloves, minced (or 3 smaller cloves)
• 1 cup chicken broth (1 tsp Better Than Bouillon chicken base + 1 cup hot water, or 1 cup ready broth)
• ½ tsp salt (or to taste)
• ½ tsp 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 turns lightly crispy (8–10 minutes). Keep the heat low so the bacon releases plenty of flavorful grease without burning.
2. Add the onion chunks to the pan with the bacon. Cook for 3–4 minutes until the onions begin to soften and turn translucent.
3. Add the sliced mushrooms. Stir and cook for 4–5 minutes, allowing the mushrooms to release their liquid and then mostly evaporate so they don’t make the dish watery.
4. Make a small well in the center and add the minced garlic. Cook for about 1 minute until fragrant, then stir to combine with the bacon, onions, and mushrooms.
5. Add the green beans and red bell pepper. Toss everything well so the beans get coated in the bacon fat and flavors. The green beans will brighten to a vibrant green.
6. Pour in the chicken broth. Season with salt and black pepper. Stir gently to distribute.
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 still have a slight bite, and most of the broth should be absorbed or reduced.
8. Remove the lid, give everything a final toss, and taste. 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 important — it renders more flavorful fat and prevents burning. The mushrooms add wonderful earthy flavor and soak up the bacon goodness. Red bell peppers bring sweetness and a festive pop of color. If you like your green beans with more crunch, start checking them at 20 minutes. Leftovers reheat well and the flavors actually improve the next day.

This dish is elegant enough for Thanksgiving or Christmas yet simple enough for weeknights. It pairs beautifully with turkey, ham, roast beef, or any main course.

Give these green beans a try this holiday season and let me know how you liked them or what you served them with — I’d love to hear!

Enjoy every savory, bacony bite!