Easy Crack Green Beans with Bacon
You’ll never even know these Crack Green Beans are low-carb! I started with tender green beans tossed in a mixture of crispy bacon, savory umami seasonings, and a touch of brown sugar (sugar-free!), then baked it to perfection for a crazy-addictive side dish that’ll have everyone begging for seconds.
As a Southern girl, I have always loved green beans. Years ago, I tried crack green beans for the first time and was hooked. With just a few ingredients, I knew I could transform the traditional recipe to make it keto-friendly.
This simple crack green beans recipe is super quick to make. You just mix all the seasonings, butter, bacon grease, Worcestershire sauce, and Bragg’s Aminos (or soy sauce) together and drizzle over your beans before baking. Then, I topped it with crispy bacon to give everything a satisfying crunch.
I’ve made this recipe as a side dish for holidays, and it’s a big hit; my family never realizes it’s low-carb!
Ingredients
- Green beans: The main veggie in the recipe.
- Onion: Give some sweet flavor to the dish.
- Bacon: Adds salty flavor and crispy texture.
- Unsalted butter: The creamy base for the seasoning.
- Bacon grease: Gives some smokey flavor.
- Lakanto brown sugar: Adds a sweet caramel flavor to the recipe.
- Bragg’s Aminos or Soy sauce: That salty, umami flavor in the dish.
- Minced garlic: That rich and garlicky addition to the beans.
- Onion powder: Intensifies the onion flavor.
- Ground black pepper: Adds just a little bit of bite.
- Worcestershire sauce: Gives a savory, tangy, and slightly sweet flavor.
- Salt: Brings out the flavors of each ingredient.
- Red pepper flakes (optional): Provides a hint of heat.
Steps For Making Cracked Out Green Bean
*this is a step-by-step guide for visual learners; scroll to the bottom of the post for complete recipe instructions
Step 1: Preheat the oven to 350°F (175°C) and lightly grease a 9×13 baking dish. You can cook the bacon in the oven or a skillet; personally, I prefer to bake it on a baking sheet covered with parchment paper.
Then, transfer the cooked crispy bacon to a plate lined with paper towels and set it aside to cool. Once it’s cooled, cut the bacon into small pieces.
Step 2: Drain green beans and dump them in your prepared baking dish. In a small bowl, combine the melted butter, onions, bacon grease, Lakanto brown sugar, minced garlic, onion powder, soy sauce, and other ingredients. Give it a quick stir to combine, then pour it evenly over the green beans in the baking dish.
Step 3: Pop the baking casserole dish in the preheated oven and bake for 40 minutes. Halfway through cooking, scatter the cooked bacon pieces evenly over the green beans.
Step 4: Remove the baking dish from the oven and let the green beans cool for a few minutes before serving. Enjoy! As hard as it is, let the casserole rest for 5-10 minutes after removing it from the oven so the flavors settle and the sauce thickens slightly.
How to serve
We eat green beans allllll the time around here! They pair nicely with burgers, steak, grilled chicken, smoked sausage, pork chops, etc.
Frequently Asked Questions
Can I make this casserole ahead of time?
Absolutely! I’ve done this plenty of times when prepping for a big family gathering or a busy week ahead. Just assemble the casserole up to 24 hours in advance, cover it tightly with foil, and pop it in the fridge. When you’re ready to bake, add a few extra minutes to the cooking time since it’ll be cold.
Can I use frozen green beans instead of canned ones?
Yes, frozen green beans work just as well! I’ve used them in a pinch when I didn’t have canned beans. Just thaw and drain them thoroughly before adding them to the casserole.
How many servings does this recipe make?
In my experience, this casserole easily serves 8-10 people, depending on how hungry everyone is! It’s always been more than enough when I make it for my family dinners.
Can I substitute turkey bacon instead of regular bacon?
You know, I haven’t personally tried using turkey bacon in this recipe. I’m a big fan of the flavor and texture that regular bacon adds to the dish, so I always use that. That being said, I don’t know why it wouldn’t work.
Can I omit the bacon altogether?
Yes, you can, but keep in mind that bacon adds a lot of flavor and texture to the casserole. However, omit the bacon and replace the bacon grease with additional butter or olive oil if you want to make a vegetarian version.
Can I use French-style green beans instead of cut green beans?
Oh, totally! I love using French-style green beans for a little variety. They have a slightly different texture than cut beans, so you might need to adjust the cooking time a bit. I usually check them a few minutes earlier to make sure they don’t get too mushy.
Storage and Reheating Instructions
- Storage: First, make sure it’s cooled completely to room temperature before popping it in the fridge or freezer. I usually transfer leftovers to an airtight container or cover the baking dish tightly with plastic wrap and foil. It’ll keep in the refrigerator for up to 4 days, or in the freezer for up to 3 months.
- Reheating: When it’s time to reheat, I prefer to use the oven. If I’m reheating a frozen casserole, I first thaw it in the fridge overnight. Then, I cover it loosely with foil and bake at 350°F for about 15-20 minutes or until heated.
- Microwave reheating: If I’m just reheating a small portion, the microwave works fine, too. I usually start with 45 seconds, then stir it and check to see if it is nice and hot. If not, I pop it back in the microwave at 15-30 seconds.
Recipe Variations & Substitutions
- Use fresh green beans instead of canned: Feel free to swap the canned green beans for fresh ones. First, blanch them in boiling water for 3-4 minutes and then immediately shock them in an ice bath to stop the cooking process and maintain their bright green color. This will result in a “crunchier” green bean than canned.
- Mushrooms: Add sliced mushrooms to the casserole for an extra bit of veggie flavor and texture.
- Cheese: You can sprinkle shredded cheddar, parmesan, or mozzarella cheese on top before baking for a fun twist.
- Nuts: Sprinkle chopped almonds, pecans, or walnuts over the casserole for some crunch.
- Spice variations: To slightly change the flavor, experiment with different spices, such as smoked paprika and cayenne pepper.
- Dairy-free: To make it dairy-free, replace the butter with olive oil and double check the labels of each ingredient.
More Keto Side Dishes:
- Cheesy Keto Brussels Sprouts and Bacon
- Keto Cauliflower Mac and Cheese
- Creamy Garlic Parmesan Loaded Keto Broccoli with Bacon
- Easy Keto Zucchini Gratin
Crack Green Beans
Ingredients
- 3 14.5 Oz Cans Cut Green Beans Drained
- 1/3 Cup Chopped Onion
- 6 Slices Cooked Bacon Chopped
- 4 Tbsp Unsalted Butter
- 1 Tbsp Bacon Grease
- 1/3 Cup Lakanto Brown Sugar
- 3 Tbsp Bragg's Aminos (or Soy Sauce)
- 1 Tbsp Minced Garlic
- 1 Tsp Onion Powder
- 1 Tsp Ground Black Pepper
- 1/2 Tsp Worcestershire Sauce
- 1/4 Tsp Salt
- 1/4 Tsp Red Pepper Flakes Optional
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9x13 inch baking dish with cooking spray or butter. Open the cans of green beans and drain the liquid. Then, place the green beans in the prepared baking dish.
- In a large skillet, cook the chopped bacon over medium heat until it becomes crispy, about 5-7 minutes. Once fully cooked, transfer the bacon to a plate lined with paper towels to absorb excess grease.
- In a small bowl, melt the butter in the microwave or stovetop. Add the Lakanto brown sugar, soy sauce, minced garlic, onion powder, black pepper, Worcestershire sauce, salt, and red pepper flakes (if using) to the melted butter. Mix well to combine.
- Pour the butter mixture evenly over the green beans. Use a spoon or spatula to gently toss the green beans, making sure they are well coated with the mixture.
- Place the baking dish in the preheated oven and bake for 20 minutes. After 20 minutes, remove the baking dish from the oven and scatter the chopped bacon and onion evenly over the green beans. Return the baking dish to the oven and continue baking for another 20 minutes or until the green beans are tender and the bacon is heated through.
- Remove the baking dish from the oven and let the green. beans cook for a few minutes before serving. Enjoy!
Notes
- Storage: First, make sure it's cooled completely to room temperature before popping it in the fridge or freezer. I usually transfer any leftovers to an airtight container or cover the baking dish tightly with plastic wrap and foil. It'll keep in the fridge for up to 4 days, or in the freezer for up to 3 months.
- Reheating: When it's time to reheat, I prefer to use the oven. If I'm reheating a frozen casserole, I always thaw it in the fridge overnight first. Then, I cover it loosely with foil and bake at 350°F for about 15-20 minutes, or until it's heated through.
- Microwave reheating: If I'm just reheating a small portion, the microwave works fine, too. I usually start with 45 seconds, then I give it a good stir and check to see if it is nice and hot. If not, I pop it back in the microwave at 15-30 seconds.
Nutrition
