Green Beans with Tomato Onion and Bacon
Elevate your side dish game with this irresistible recipe for Green Beans with Tomato, Onion, and Bacon—a harmonious blend of vibrant, tender green beans, smoky bacon, sweet caramelized onions, and juicy cherry tomatoes. This easy-to-make dish balances freshness and indulgence, with a touch of garlic and optional red pepper flakes for an extra flavor boost. Perfectly blanched green beans are combined with a rich, savory sauté of bacon and vegetables, creating a delicious medley that pairs beautifully with almost any main course. Whether served as a holiday favorite or a weeknight staple, this versatile recipe is sure to win over guests with its bold flavors and comforting appeal. Keto-friendly, gluten-free, and utterly satisfying, this side dish is a must-try!
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Recipe Information
Ingredients
- 1 pound fresh green beans
- 4 slices bacon
- 1 medium yellow onion
- 1 pint cherry tomatoes
- 2 cloves garlic
- 1 tablespoon olive oil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 teaspoon red pepper flakes (optional)
- 4 cups water (for boiling)
Instructions
Wash and trim the ends of the green beans. Set them aside.
Fill a large pot with 4 cups of water, bring it to a boil, and add a pinch of salt. Add the green beans and blanch them for 3-4 minutes until bright green and slightly tender. Drain and transfer the beans to a bowl of ice water to stop the cooking process. Drain again and set aside.
While the beans cook, cut the bacon into bite-sized pieces. Heat a large skillet over medium heat and cook the bacon until crispy, about 5-7 minutes. Remove the bacon with a slotted spoon and place on a paper towel-lined plate to drain, leaving the rendered fat in the skillet.
Peel and thinly slice the onion. Mince the garlic. Halve the cherry tomatoes.
In the same skillet with the bacon fat, add the olive oil (if needed) and sauté the onion over medium heat for 4-5 minutes until translucent and lightly golden.
Add the garlic and cook for 1 more minute until fragrant, stirring to prevent burning.
Add the halved cherry tomatoes to the skillet, cooking for 5 minutes until they become soft and start releasing their juices. Stir occasionally.
Season the skillet mixture with salt, black pepper, and red pepper flakes (if using).
Add the blanched green beans and stir well to combine. Cook for another 3-4 minutes to warm through and allow the flavors to meld.
Toss in the crispy bacon pieces and gently stir to distribute evenly.
Taste and adjust seasoning if necessary. Serve warm, either as a side dish or with crusty bread.
Nutrition Facts
Calories |
525 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.9 g | 34% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 32 mg | 11% | |
| Sodium | 1768 mg | 77% | |
| Total Carbohydrate | 56.9 g | 21% | |
| Dietary Fiber | 21.3 g | 76% | |
| Total Sugars | 27.5 g | ||
| Protein | 23.3 g | 47% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 244 mg | 19% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 2016 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
