If you haven’t tried these caramelized green beans, your life is about to change. They are sweet, salty, smoky, perfection! Fresh green beans, caramelized onions, and crispy bacon are coated in a sweet and savory glaze. This is one of the rare green bean recipes that all my kids eat like candy. This recipe comes from Ohana at the Polynesian Resort in Disneyworld, so you know it’s going to be good.
Ingredients Needed
This is just a quick overview. See full recipe and instructions in the recipe card at the end of the post.
- Fresh green beans – Use fresh beans from the produce section here. My favorite are the “French” style, which are thinner than standard green beans and require less trimming. Costco often sells bags of these in their refrigerated produce section. This recipe also works with frozen green beans. See the Frequently Asked Questions section below or the recipe card at the end of the post.
- Bacon – Grab your favorite bacon. Regular or thick cut will work great.
- Red onion – Red onion is preferred but you could use yellow or white if you need to.
- Fresh garlic – You’ll want to use fresh garlic cloves in this recipe.
- Granulated sugar
- Soy sauce – You can use regular or reduced sodium soy sauce. I prefer Aloha brand, personally. I think it has the best flavor, far and away!
- Black pepper
- Kosher salt
How to Make Caramelized Green Beans
- Begin by frying the bacon in a large skillet. You will eventually cook all the green beans in this pan so choose accordingly. Then start boiling a large pot of water. Place beans in a colander and rinse them well. Then snap the ends off and snap them in half.
- Prepare the sauce by mixing sugar and soy sauce in a small bowl.
- Make sure your onions are sliced, garlic is pressed or minced, and everything is ready to go.
- Remove bacon from pan and drain on a paper towel. Remove all but 2-3 tablespoons bacon drippings from the pan (You may not need to remove any if it didn’t render more than that).
- Add beans to boiling water. Place colander in a clean sink. Boil for one minute; you’re not cooking them until they’re done, just blanching them to take the edge off. Meanwhile, add the onions and garlic into the pan with the bacon drippings.
- Add the drained green beans to the skillet. Stir fry 2-3 more minutes until onions are soft.
- Give your sauce a quick stir and then pour on top of the beans. Keep stir-frying until the beans look shiny and glazed. If you have liquid in the pan keep simmering to evaporate until it turns into a thicker, glossy sauce.
- Add crumbled bacon and lots of freshly-ground pepper to the beans. Keep stir frying until the sauce sticks to the beans and the bacon. Season with additional salt if necessary. Transfer to a serving dish and allow to stand a few minutes before serving.
Storing and Other Tips
- Store leftover beans in an airtight container in the refrigerator and consume within 3-4 days for best results.
- While leftovers are still super yummy warmed up, I definitely recommend serving these freshly made if you are hosting dinner!
Frequently Asked Questions
These beans are best made fresh. If you need to prep ahead, feel free to blanch the beans, cook your bacon (don’t forget to reserve some drippings!), and even prep your onions and garlic. That way, everything is ready to pop in the frying pan right before serving time.
I have made this recipe with frozen green beans and they work quite well. Instead of blanching, I thaw the beans in a bowl of water while I’m prepping other ingredients, drain, and follow the rest of the instructions from there.
You’ll see a glossy, slightly sticky glaze develop around the beans and onions, with browned, caramel edges—usually 2–3 minutes after adding the sugar‑soy sauce combo.
Yes! Add garlic during the onion sauté, sprinkle chopped almonds on top, or stir in a little toasted sesame oil at the very end for a nutty, Asian‑inspired twist .
Caramelized Green Beans
Equipment
Ingredients
- 1 ⅛ pound green beans fresh
- ½ pound bacon
- ½ red onion sliced
- 3 – 4 cloves garlic minced or pressed
- 2 tablespoons sugar
- 2 tablespoons soy sauce
- a few turns black pepper, freshly ground
- ½ teaspoon kosher salt
Instructions
- Begin frying the bacon in a large skillet. Start boiling a large pot of water. Place beans in a colander and rinse them well. Snap the ends off of the beans, then snap them in half.
- Mix sugar and soy sauce together in a small bowl. Set aside.
- After bacon has finished cooking, remove from pan and drain on a paper towel. Drain all but 2-3 tablespoons of bacon drippings from pan (you may not need to remove any if it didn't render that much).
- Add beans to boiling water. Place colander in a clean sink. Boil for one minute; you’re not cooking them until they’re done, just blanching them to take the edge off. After one minute, drain beans in the colander in the sink.
- Heat pan with bacon drippings to medium heat. When the pan is hot, add onions and garlic. Give them a quick sauté for 2 minutes, until the onions start to soften. Add the drained green beans. Cook for an additional 2 minutes.
- Give your sugar and soy sauce mixture a quick stir, then pour on top of the beans. Keep stir-frying until the beans look shiny and glazed. This will take a few minutes. The sauce will go from liquid to a thicker glaze consistency as water evaporates.
- Crumble bacon and add to pan, along with several turns of black pepper. Keep stir frying until the sauce sticks to the beans and the bacon. Season with salt to taste. Transfer to a serving dish and allow to stand a few minutes before serving.
Notes
- Store leftover beans in an airtight container in the refrigerator and consume within 3-4 days for best results.
- While leftovers are still super yummy warmed up, I definitely recommend serving these freshly made if you are hosting dinner!
Questions & Reviews
My husband hates vegetables, but could eat these right out of the skillet with a spoon! He requests them all the time and I make them when we have guests over and I want to WOW them….amazing recipe!!
Love this recipe! Hoping someone can answer this. I want to make this for Christmas dinner at my sisters house. Can I make ahead of time and then reheat before serving? How would you suggest I reheat, just in the oven to warm? Thank you!