Fresh green beans are cooked on the stovetop with crispy bacon, fresh tomatoes, and garlic for a flavorful side dish. Fancy enough for the holidays but easy enough for a weeknight dinner.
For my birthday this year, we ate lunch at the Gristmill in Gruene. My mom and I got their "Gruene" Beans, and I just knew I had to recreate the dish to put on my site! The tomatoes cooked with the bacon had so much flavor. My husband calls my take on them "chef level", and my kids devour them too, even the tomatoes.
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Ingredient Notes
- Bacon: I used three slices of thick-cut bacon and chopped them into small pieces. If you want a little more bacon in each bite, add another slice.
- Roma Tomatoes: I tested this with a few different types of tomatoes, but I liked the way the green beans turned out with Roma tomatoes the best. They have less liquid, which helps the mixture reduce to almost a sauce. You'll need 1-2 firm, fresh Roma tomatoes.
- Garlic: They put a lot of garlic in their green beans at the Gristmill. I loved how freshly pressed garlic worked in the recipe. Minced garlic works fine too.
- Green Beans: I've made these with fresh and frozen green beans, both work well. For special occasions, I use fresh. If you use frozen green beans, there will be a little more liquid left in the pan.
- Salt & Pepper: Since bacon can vary in saltiness, I recommend salting to taste after you're done cooking. I like to top the green beans with kosher salt and freshly ground black pepper.
How to Make Green Beans with Tomatoes and Bacon
Here's a quick visual guide to making these green beans. Please see the recipe card at the bottom of the post for ingredient amounts and full instructions.
Dice and Cook the Bacon
Cut the bacon into small pieces. Cook the bacon in a large skillet over medium heat until the bacon is crispy. Discard all but 1-2 tablespoons of the drippings, leaving the bacon in the skillet.
Add the Tomatoes and Garlic
Add the chopped tomatoes to the skillet with the bacon and remaining drippings. Cook for 4-6 minutes, stirring occasionally, until the tomatoes soften and release their juices.
Stir in the garlic and cook until fragrant, about 30 seconds.
Add the Green Beans
Add the green beans and water. Cover and cook for 12-15 minutes, or until the beans are fork-tender. If there's more liquid left in the pan than you'd like, take the lid off during the last few minutes cooking.
Tips on Using Frozen Green Beans
I've made this with whole green beans straight from the freezer. They tend to leave a little more liquid in the skillet, so you can remove the lid during the last few minutes of cooking to allow some of that moisture to evaporate. You can also start with slightly less water, but keep an eye on the skillet so it doesn't go dry. The cook time in the recipe is based on fresh green beans, so start checking the frozen beans at the low end of the range and cook them until they're fork-tender.
Serving and Storage
Serve the green beans warm. I like to spoon the tomato and bacon mixture over the top of the green beans, followed by a generous sprinkle of kosher salt and cracked black pepper. I think these would be a welcome side dish to everything from the Thanksgiving table to fried chicken or steak.
Store leftover green beans in an airtight container in the refrigerator. They're best if eaten within 3 days.
📖 Recipe
Green Beans with Tomatoes and Bacon
Ingredients
- 3 slices thick-cut bacon, diced
- ¾ cup diced Roma tomatoes
- 2 teaspoons pressed or minced garlic
- 1 pound fresh green beans, trimmed
- ½ cup water
- Salt and black pepper, to taste
Instructions
- In a large skillet over medium heat, cook the diced bacon until crisp. Discard all but 1-2 tablespoons of the bacon drippings, leaving the bacon in the skillet.
- Add the diced tomatoes and cook for 4-5 minutes, stirring occasionally, until the tomatoes release their juices.
- Stir in the garlic and sauté for about 30 seconds, until fragrant.
- Add the green beans and water. Cover and cook over medium heat for 12-15 minutes, until the beans are fork-tender. If the skillet starts to dry out before the beans are tender, add a splash of water.
- Remove the lid and season to taste with salt and black pepper.
Notes
More Side Dish Recipes You May Enjoy:
Since I recreated this recipe, these green beans have been on repeat at my house. I plan to serve this recipe at my own Thanksgiving table this year. I hope y'all enjoy these Gristmill inspired green beans. I can't wait to hear what y'all think!
Alaine
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