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Smothered Green Beans

Smothered green beans bake until tender in a glossy brown sugar butter sauce with bacon drippings. This Southern American side dish uses foil-covered baking and one mid-bake stir for even coating and shine.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: Southern American
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

green beans
  • 4 can (14.5 oz) cut green beans, drained
bacon
  • 8 slice bacon, chopped
onion
  • 0.5 small onion, diced
brown sugar
  • 0.5 cup brown sugar, packed
butter
  • 0.25 cup butter, melted
soy sauce
  • 1 tbsp soy sauce
garlic powder
  • 1 tsp garlic powder
black pepper
  • 0.25 tsp black pepper

Equipment

  • 1 sheet pan

Method
 

Prep and bake
  1. Preheat the oven to 350F. Set out a 9x13-inch baking dish so the beans can go in right away.
  2. Cook the bacon and diced onion in a skillet for 8 minutes, until the bacon is mostly crisp, and do not drain the drippings. Keep the heat steady so the bacon starts to render and the onion softens.
  3. Place the drained cut green beans in the 9x13-inch baking dish. Top with the bacon, onion, and all the drippings from the skillet.
  4. Whisk the packed brown sugar, melted butter, soy sauce, garlic powder, and black pepper until smooth. The mixture should look like a thick, pourable glaze.
  5. Pour the sauce over the beans, ensuring they’re coated. Cover the baking dish with foil to trap steam for tenderness.
  6. Bake covered for 35-40 minutes at 350F, stirring once partway through. Bake until the sauce is glossy and clings to the beans.
  7. Stir and serve the smothered green beans warm. Letting them sit briefly helps the glaze thicken slightly before serving.

Notes

Pro tip: keep the bacon drippings in the skillet and don’t drain them—those flavorful fats help the sauce turn glossy. Store leftovers covered in the fridge for up to 4 days; reheat in a covered dish at 325F until hot. Freezing is not recommended because the beans can soften too much. For a lower-sodium option, use reduced-sodium soy sauce while keeping the rest the same.