Sautéed Green Beans with Crispy Bacon and Mushrooms

Okay, picture this: the irresistible smell of bacon sizzling in a pan, mingling with the earthy aroma of mushrooms, and the bright pop of fresh green beans. This dish has been my go-to side whenever I want something that feels both fancy and totally doable at home. It’s that perfect mix of crispy, tender, and savory that makes you want to go back for seconds (or thirds—no judgment). Plus, the green beans stay delightfully crisp with just the right amount of char. Trust me, a little bacon fat goes a long way in turning humble veggies into a dish that steals the show on any plate. I can’t wait to share exactly how I get this combo just right in your kitchen too!

Quick Facts

Yield: Serves 4
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Ingredients

For the Main Dish:

1 lb fresh green beans, trimmed
4 slices bacon, chopped
8 oz cremini or white mushrooms, sliced
2 cloves garlic, minced
1/2 tsp salt, divided
1/4 tsp black pepper
1 tbsp olive oil (optional, see tips)
1 tbsp fresh lemon juice (optional)

How I Make It

Step 1:

Cook the bacon in a large skillet over medium heat until it’s crispy and golden—about 6-8 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving the rendered fat in the pan. This bacon fat is pure flavor magic for the green beans and mushrooms.

Step 2:

Next, add the sliced mushrooms to the skillet with the bacon fat. Sauté over medium-high heat for about 5 minutes, stirring occasionally. You want them to get nicely browned and release their delicious earthy juices.

Step 3:

Push the mushrooms to one side of the pan and toss in the green beans. Sprinkle with half the salt and pepper. If the pan feels too dry, drizzle in a little olive oil, but usually the bacon fat is enough. Cook the green beans for 7-9 minutes, stirring every couple of minutes, until they’re tender-crisp and have those gorgeous brown spots.

Step 4:

Add the minced garlic to the vegetables and stir for about 1 minute until fragrant—watch it closely so it doesn’t burn.

Step 5:

Sprinkle the cooked bacon back into the pan and toss everything together. Taste and add the remaining salt if needed.

Step 6:

Finish with a squeeze of fresh lemon juice for a bright contrast (this step is optional but truly elevates the dish). Serve immediately and enjoy!

Variations & Tips

Use turkey bacon for a lighter option—just keep an eye on fat levels and add olive oil as needed.
Swap cremini mushrooms for shiitake or button mushrooms depending on what’s fresh.
If you like a little heat, sprinkle red pepper flakes in with the garlic.
For an extra touch of crunch, sprinkle toasted almonds or walnuts on top before serving.
Green beans are best fresh, but if you use frozen, thaw and pat dry to avoid sogginess.

How I Like to Serve It

This side pairs beautifully with roasted chicken or grilled steak for a weeknight meal that feels special. It’s equally at home on a holiday spread—think Thanksgiving or Christmas—where everyone is sneaking bites before the main event. On warmer days, I enjoy it alongside a simple grilled fish and a glass of white wine for a light yet satisfying dinner.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet to keep green beans crisp.
If your green beans are cooking too fast but still feel tough, lower the heat and add a splash of water to steam them slightly without getting mushy.

Closing: This sautéed green beans recipe hits all the right notes—easy, flavorful, and so comforting—that it quickly becomes a kitchen staple you’ll reach for again and again.