Crack Green Beans – Creamy Bacon and Cheddar Green Beans
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A rich, irresistible crack green beans recipe with bacon, cream cheese, and sharp cheddar. Quick to make, family-friendly, and perfect for weeknights or holiday sides.
Why You’ll Love This Recipe
Turn ordinary green beans into a decadent side dish with smoky bacon, creamy cheese, and savory aromatics. Fast to prepare, easy to scale, and perfect alongside roasted meats, casseroles, or a simple weeknight plate.
Prep and Cook Time
- Prep time: 15 minutes
- Cook time: 20 minutes
- Total time: 35 minutes
- Servings: 6
Ingredients
- 1.5 pounds fresh green beans, trimmed and halved (or 2 cans green beans, drained)
- 8 slices bacon, chopped
- 1 small yellow onion, finely diced
- 2 cloves garlic, minced
- 4 ounces cream cheese, softened
- 1/2 cup sour cream or plain Greek yogurt
- 1 cup sharp cheddar cheese, shredded
- 1/4 cup grated Parmesan cheese (optional)
- 1 teaspoon Dijon mustard
- 1/2 teaspoon smoked paprika
- Salt and freshly ground black pepper to taste
- 2 tablespoons butter
- 2 tablespoons chopped fresh parsley for garnish
Instructions
1. Prepare Green Beans
- Fresh: Blanch in boiling salted water for 3–4 minutes until bright green and tender. Drain and plunge into ice water.
- Canned: Drain and set aside.
2. Crisp Bacon
In a large skillet over medium heat, cook chopped bacon until crisp, 6–8 minutes. Remove with a slotted spoon to a paper towel-lined plate. Reserve about 1 tablespoon of bacon fat in the skillet for flavor.
3. Sauté Aromatics
Add butter to the skillet with reserved bacon fat. Sauté onion until translucent, 3–4 minutes. Add garlic and cook 30 seconds until fragrant.
4. Make Cheese Sauce
Reduce heat to low. Stir in cream cheese, sour cream, Dijon mustard, smoked paprika, salt, and pepper until smooth. Add 2–3 tablespoons milk if needed for consistency.
5. Combine
Add green beans and cooked bacon. Toss to coat evenly. Stir in cheddar and Parmesan until melted. Adjust seasoning.
6. Finish and Serve
Transfer to a serving dish, garnish with parsley and extra cheddar if desired. Serve hot.
Oven-Baked Variation
- Prepare steps 1–4. Transfer mixture to a 9×13 baking dish, top with remaining cheddar and a light sprinkle of breadcrumbs. Bake at 375°F for 12–15 minutes until bubbly and golden.
Slow-Cooker Option
- Cook bacon and aromatics in a skillet, transfer to slow cooker with green beans, cream cheese, sour cream, and spices. Cook on low 1.5–2 hours until heated through and cheese is melted. Stir in cheddar at the end.
Tips for Success
- Use sharp cheddar for pronounced flavor; smoked gouda or Monterey Jack work too.
- For a lighter version, swap sour cream for Greek yogurt and use reduced-fat cheese.
- Finish undercooked green beans with a quick sauté.
- Make-ahead: Prepare through step 4, refrigerate, reheat, and add cheese before serving.
Flavor Variations
- Cajun: Add 1/2 tsp cayenne, use pepper jack cheese.
- Mediterranean: Omit bacon, add toasted pine nuts, lemon zest, and feta instead of cheddar.
- Mushroom & Herb: Sauté mushrooms with onions, stir in fresh thyme and rosemary.
Storage and Reheating
- Refrigerate leftovers in an airtight container for up to 3 days.
- Reheat gently on the stovetop with a splash of milk or in a 350°F oven covered with foil until warmed through.
Approximate Nutrition (per serving)
- Calories: 320
- Protein: 12 g
- Fat: 24 g
- Carbohydrates: 12 g
- Fiber: 4 g
FAQs
Q: Can I make this vegetarian?
A: Omit bacon, sauté mushrooms or add smoked paprika for a smoky flavor. Add toasted nuts for texture.
Q: Can I use frozen green beans?
A: Yes. Thaw and drain, then follow the recipe. Slightly increase cooking time.
Q: Is this suitable for holidays?
A: Absolutely. Pairs well with roasted turkey, ham, or prime rib and can be baked with a cheesy topping.
Pairing Suggestions
Serve with roasted meats, mashed potatoes, or hearty grains like wild rice pilaf.
A rich, savory side that’s simple for weeknights and indulgent enough for holiday tables.
