Texas Roadhouse–Style Green Beans
There’s something about a warm, smoky pan of green beans that always takes me right back to the kind of comfort cooking I grew up with. This version brings that restaurant-style flavor home—tender green beans simmered with bacon, a touch of sweetness, and a whisper of heat. It’s the kind of simple side dish that sneaks its way into the regular rotation.
Ingredients:
- 1 pound fresh green beans, ends trimmed
- 4 slices bacon, cut into small pieces
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup chicken broth
- 1 tablespoon brown sugar
- 1 teaspoon apple cider vinegar
- 1/2 teaspoon crushed red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
Instructions:
- Prepare your ingredients by rinsing the green beans and trimming the ends. Chop the bacon, dice the onion, and mince the garlic so everything is ready to go.
- Warm a large skillet over medium heat and cook the bacon until it’s crisp and golden. Transfer the pieces to a paper towel–lined plate, leaving the drippings in the pan.
- Add the onion and garlic to the skillet and sauté for 2–3 minutes, just until they soften and turn fragrant.
- Toss in the green beans, letting them pick up all that savory flavor. Pour in the chicken broth so the beans are mostly covered. Stir in the brown sugar, apple cider vinegar, and red pepper flakes if you enjoy a little heat.
- Season with salt and pepper, cover the pan, and let everything simmer on medium-low for 20–25 minutes, or until the beans are tender but still hold a bit of bite.
- Uncover the skillet and let any extra liquid cook off. Top with the reserved bacon, give everything a gentle toss, and serve warm.
