Maple Dijon Green Beans with Bacon
You know, the entree isn’t always the star of the show. Proof? These Maple Dijon Green Beans with Bacon which steal the spotlight every time they’re served!
Don’t you sometimes feel like the default side dish for any meal is green beans? Can’t think of what to cook with fried chicken? Green beans. Need something to serve with meatloaf? That’s right…green beans. I sometimes think I’d rather just skip dinner than cook one more green bean.
But what if I told you that green beans can be the shining star of your dinner production? Just give these Maple Dijon Green Beans with Bacon a try! They start with bacon and garlic and finish with a glaze of maple syrup, Dijon mustard, and apple cider vinegar for a sweet, tart, and zesty main dish companion!
Recipe Snapshot: Maple Dijon Green Beans with Bacon
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4
Cuisine: American
Cooking Method: Stovetop
Primary Ingredients: Fresh green beans, bacon, garlic, maple syrup, Dijon mustard, vinegar
Skill Level: Easy
What Makes This Recipe Special
Crispy bacon and garlic combine for a savory base, and a glaze of maple syrup, Dijon, and apple cider vinegar brings a sweet-and-tangy combination to the party. The bacon fat adds unmistakable smokiness, while a spoonful of butter rounds out the flavors. The whole recipe comes together in one pan, making cleanup less of a chore.
This easily doubles for a crowd, is great for any holiday, and is so much more interesting than another bowl of plain, steamed green beans.
Ingredient Notes
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- Bacon — Use regular bacon, not thick-cut. Regular bacon will crisp up nicely, while thick-cut bacon tends to be chewy. We want crispy bacon for this recipe. My all-time favorite brand of bacon is Smithfield.
- Fresh Green Beans — Look for beans that are bright green, firm, and snap cleanly when bent. Skip any with brown spots, cracks, or a limp, rubbery feel. Trim the ends, wash, and dry them thoroughly before cooking, as any excess moisture will cause splattering when they hit the hot bacon fat.
- Garlic — Pick firm, plump heads with no green sprouting. You’ll only need two cloves, finely minced.
- Maple Syrup — Use pure maple syrup for the best flavor.
- Dijon Mustard — Any smooth Dijon works fine, though my favorite is Maille. It adds a lovely tanginess to the glaze.
- Apple Cider Vinegar — I prefer apple cider vinegar over balsamic since it’s already in most kitchens and it’s inexpensive.
- Butter — Use either salted or unsalted butter. It’s added to the bacon fat to round out the smoky flavor.
The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.
Recipe Variations and Substitutions
- Add a hint of citrus: Squeeze the juice of about half a lemon over the beans before serving.
- Make it spicy: Add a generous pinch of red pepper flakes.
- Nutty version: Add about 1/4 cup of toasted pecans or sliced, toasted almonds.
- Frozen green beans: This recipe is written for fresh green beans, but thawed frozen green beans work as a substitute. Be sure to pat them dry before they go in the skillet.
- Bigger glaze flavor: This recipe creates a light glaze, but if you prefer a more pronounced maple-dijon flavor, simply double the syrup, mustard, and vinegar.
How to Make Maple Dijon Green Beans with Bacon
STEP 1. Cook the bacon in a large skillet over medium heat until crispy. Remove the bacon with a slotted spoon and set it aside.
STEP 2. Drain all but about one tablespoon of the bacon fat from the skillet.
STEP 3. Add the butter to the bacon fat in the skillet.
STEP 4. Add the green beans and cook for 5 to 7 minutes, stirring frequently, until they soften and start to pick up a little color.
STEP 5. Stir in the garlic and cook for about 30 seconds, just until it’s fragrant.
STEP 6. In a small bowl, whisk together the maple syrup, Dijon, and apple cider vinegar.
STEP 7. Pour the maple-dijon mixture into the skillet and toss the green beans to coat.
Note: I like my green beans quite tender, so I let them go the full 7 minutes or, if I’m being honest, quite a bit longer for very tender beans. If you like yours crisp-tender, they’ll only need about 5 minutes.
STEP 8. Return the bacon to the skillet and stir everything together. Cook for another 1 to 2 minutes, stirring frequently, until the glaze is warmed through.
STEP 9. Season with salt and pepper.
How to Store
Store leftovers in an airtight container in the refrigerator for 3 to 4 days. The glaze thickens slightly as it cools, so reheating it in a skillet over medium heat yields better results than reheating it in the microwave.
This recipe may be frozen with marginal results. Keep in mind that freezing already-cooked green beans will soften them further, so if you do choose to freeze, expect a noticeable difference in texture when thawed and reheated.
Questions and Answers: Maple Dijon Green Beans with Bacon
- Can I use canned green beans in this recipe?
I can’t recommend using canned green beans in this recipe. The reason is that canned green beans are very moist having absorbed a huge amount of liquid during the canning process. Even if you drained and dried them, they would splatter like crazy when they hit the hot bacon fat. My advice is to stick with well-dried fresh green beans. - Can I double this recipe for a crowd?
Certainly! This recipe doubles or triples easily. Just use a large enough skillet, or cook the beans in batches, so they’re not crowded in the pan.
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Recipe
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In a large, deep skillet over medium heat, cook the bacon until crispy. Remove with a slotted spoon and set aside.
4 slices of bacon
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Drain all but one tablespoon of bacon fat from the pan.
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Add the butter to the bacon fat in the pan.
1 tablespoon butter
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Add green beans to the skillet and cook for 5-7 minutes, stirring occasionally, until they start to soften and take on a little color.
12 oz. fresh green beans
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Stir in the garlic and cook for about 30 seconds, just until fragrant.
2 cloves of garlic
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In a small bowl, whisk together maple syrup, dijon mustard, and apple cider vinegar.
1 tablespoon maple syrup, 1 tablespoon dijon mustard, 1 teaspoon apple cider vinegar
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Pour the syrup-mustard-vinegar mixture into the skillet and toss the green beans to coat.
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Return the bacon to the pan and stir everything together. Cook for another 1-2 minutes until glossy and warmed through.
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Season with salt and pepper.
¼ teaspoon salt, ¼ teaspoon black pepper
- Trim, wash, and dry the beans thoroughly. Any leftover moisture will cause sputtering when combined with the hot bacon fat.
- Use regular bacon, not thick-cut, for the crispiest result.
- For crisp-tender green beans, cook for about 5 minutes. For softer beans, let them cook for 7 minutes or more if needed.
- Skip canned green beans. They hold too much moisture and will splatter badly in the hot fat.
- Frozen green beans can work as a substitute for fresh. Thaw and pat them very dry first.
- This recipe doubles or triples easily for a crowd. Cook in batches if needed so the beans aren’t crowded.
- Refrigerate leftovers for up to 3 to 4 days, then reheat in a skillet rather than in the microwave. Freezing works with marginal results, expect softer beans once thawed.
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
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