5-Ingredient Bacon and Green Beans Stir-Fry

≡ Author’s Note ≡

Bacon and green beans are unassuming by themselves. But toss them together in this 5-Ingredient Bacon and Green Beans Stir-Fry, they become addicting! They’re gone faster than I can make them in my household.

Remember that nobody’s perfect (it’s ok to make mistakes). Roll with the punches and have fun!

All the best,


≡ The Toolbox ≡

“That’s too much bacon” -Said no one ever. I cut up 2 to 4 bacon slices at a time with kitchen shears instead of chopping them with a knife. For less dirty dishes, I use the same plate the uncooked bacon was cut or chopped to transfer the cooked bacon.

Cook it easy. I have an electric stove with 1 – 10 heat indicator (1 is lowest heat and 10 is highest). The heat level I use for this recipe is pretty consistent at medium heat (5).

Praise the lard. I rarely throw out the grease when cooking bacon, instead I use it in place of butter and olive oil. Since I like to cook with bacon grease, I don’t line the bacon plate with paper towel.


Public Service Advisory (PSA). Don’t bother making this recipe with frozen green beans. I’ve tried and the dish didn’t come out well. The green beans got very mushy and the extra moisture made the cooked bacon lose some of it’s crisp and flavor.

Well paired. I make a well-rounded meal by serving Bacon and Green Beans Stir-Fry with organic brown rice, sliced boiled eggs or fried eggs, and chopped fresh tomatoes.

Exercise? I thought you said “extra rice”. To make sure the rice is ready to serve along with your other dishes, get a head start by cooking the rice—with instant pot, rice cooker or stove top—right before cooking the Bacon and Green Beans Stir-Fry or during idle time in the kitchen. I personally use a rice cooker with a stainless-steel pot.

Egg-cellent. If serving eggs, here is a simple and forgiving method of boiling eggs that really works well for us: ADD eggs in a pot and enough water to cover them. BRING to a boil, covered. TURN heat off and KEEP the pot on the hot burner for 10-12 minutes. Slightly COOL the boiled eggs and PEEL under cold water (the cold water will help peel the shells without sticking to the egg). I use an egg slicer to slice or cross-slice boiled eggs directly over a bowl for easier, faster prep.

Kid friendly tip: I found that it’s easier for my kids to eat green beans that are chopped or cut into 1-inch bite-sized pieces.


≡ The Recipe ≡


  • Servings: 6
  • Difficulty: Easy, 5 ingredients, 1 pot or pan
  • Print

Share as a side by itself or as a main dish with brown rice, sliced boiled eggs or fried eggs, and chopped fresh tomatoes for a hearty and satisfying meal.


6 bacon slices
4 garlic cloves (or 1/2 teaspoon garlic powder)
1 small onion (or 1 teaspoon onion powder)
2 pounds fresh green beans
1/2 teaspoon salt


TRIM stems off the green beans if desired. SLICE the garlic and onion (skip this step if using garlic and onion powder). CHOP the bacon slices.

In a large all-purpose pan, COOK bacon over medium heat until brown and crisp. Set bacon aside and keep some bacon grease in the pan.

COOK garlic and onion in bacon grease until onion is translucent. STIR in green beans and salt. (Alternatively, STIR in green beans and SEASON with garlic powder, onion powder and salt.)

SIMMER, covered, over medium heat until green beans are tender, 10 minutes.

Turn heat off, STIR in bacon to combine.

Nutrition Info Per Serving: 119 calories, 8g total fat (2.6g saturated fat), 21mg cholesterol, 634mg sodium, 3.7g carbohydrates (1.3g dietary fiber, 1.2g sugar), 7.6g protein.

Roxanne, thegoodlf.com

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