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Crack Green Beans

Crack green beans are tender, oven-baked green beans coated in a sticky brown sugar soy glaze. Blanching for 3 minutes first helps them stay crisp-tender, then the bacon adds salty crunch as the sauce caramelizes.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

green beans
  • 2 lb fresh green beans, trimmed
bacon
  • 8 slice bacon, chopped
glaze
  • 0.5 cup brown sugar, packed
  • 0.25 cup butter, melted
  • 3 tbsp soy sauce
  • 4 clove garlic, minced
  • 0.25 tsp black pepper

Equipment

  • 1 sheet pan
  • 1 9x13 inch baking dish

Method
 

Prep and blanch
  1. Preheat oven to 350F. Blanch the green beans 3 minutes in boiling water, then drain.
  2. Cook the chopped bacon until mostly crisp, then drain it on paper towels. Set aside so the pieces stay crunchy on top.
Build and bake
  1. Place the blanched green beans in a 9x13-inch baking dish and top with the bacon. Spread into an even layer so the glaze coats everything.
  2. Whisk the brown sugar, melted butter, soy sauce, minced garlic, and black pepper in a bowl until combined. Pour the mixture over the beans so they look glossy and coated.
  3. Bake uncovered for 30-35 minutes at 350F, stirring once during baking, until the glaze is sticky and caramelized. Look for dark amber spots on the beans and bacon as the sauce thickens.

Notes

For the best texture, keep the blanch to exactly 3 minutes so the beans finish tender but not mushy. Refrigerate leftovers in an airtight container for up to 4 days; reheat in a 300F oven or microwave until hot. Freezing isn’t recommended because the bacon and glaze can change texture. If you want a lighter option, use turkey bacon for a similar crunch while reducing saturated fat.