Sides Of Green Beans & Baked Beans Recipe

Prep and blanch

Trim the green beans by snapping or cutting off the stem ends. Bring a large pot of salted water (use about 1 tsp kosher salt per 4 cups water) to a rolling boil. Prepare an ice bath (large bowl with ice and water).

Add the green beans to the boiling water and cook until bright green and just tender-crisp, 3 to 4 minutes depending on thickness. Immediately transfer the beans to the ice bath to stop cooking. Drain thoroughly and pat dry with a kitchen towel.

Garlic finish

In a large skillet over medium heat, add the olive oil and butter. When butter is melted and foaming, add the sliced garlic and cook, stirring, until fragrant and just golden (about 30–60 seconds). Watch carefully to avoid burning.

Add the drained green beans to the skillet and toss to coat in the garlic butter. Sauté for 1–2 minutes to reheat and develop flavor.

Remove from heat and stir in the lemon juice and lemon zest. Season with kosher salt (if needed) and freshly ground black pepper to taste. Transfer to a serving bowl and sprinkle with toasted sliced almonds if using.

Cook bacon and aromatics

Heat a large heavy-bottomed skillet or saucepan over medium heat. Add the diced bacon and cook, stirring occasionally, until the fat renders and bacon is crisped at the edges, about 6–8 minutes. Remove most of the rendered fat if there's more than 2 tablespoons, leaving about 1–2 tablespoons in the pan.

Add the chopped onion to the bacon fat and cook over medium heat until softened and translucent, about 5–7 minutes. Add the minced garlic and cook 30–60 seconds until fragrant.

Build the sauce

Stir in the tomato paste and cook 1–2 minutes to deepen flavor. Add the brown sugar, maple syrup (or molasses), apple cider vinegar, Dijon mustard, smoked paprika, and Worcestershire sauce. Stir to combine and let bubble gently for 1 minute.

Add the drained beans and the chicken or vegetable stock. Stir gently to coat the beans with sauce. Bring to a low simmer, then reduce heat to low and maintain a gentle simmer.

Simmer uncovered, stirring occasionally, until the sauce thickens and flavors meld, 20–30 minutes. If the mixture becomes too dry, add up to 1/4 cup more stock or water. Taste and season with salt and freshly ground black pepper as needed.

If you prefer a thicker, caramelized finish, transfer the beans to a shallow ovenproof dish and place under a hot broiler for 3–5 minutes, watching closely, to caramelize the top (optional). Otherwise, serve directly from the pan.