These Dutch Oven Green Beans are so easy to make and so very delicious that they’ll quickly become a family favorite for every holiday meal and summer barbecue!
This green bean recipe is the bomb.
No, it’sthe bomb diggity. For real.
As proof that this Dutch Oven Green Beans recipe is so very good, my youngest sontold me they “taste just like” our local barbecue joint’s beans. If you’ve ever eaten City Barbecue’s green beans, you might tear up a bit at my sweet kiddo’s compliment. I’ll cherish his words for years to come. Or at least for the next few days.
In all seriousness, these beans really are quite tasty and very simple to make. I make them for all our holiday meals. My boysactually argue over their share. Of green beans. Enough said?
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Step-by-Step Guide to Dutch Oven Green Beans
I use the basic skinny green beans I find in the grocery store’s produce department. As a rule of thumb, I buy one large handful for each person I’m serving, although I sometimes throw in a couple extra handfuls to avoid a sibling riot, but that’s just how things are at my house.
Start by trimming the ends off the beans and cutting them in half. You can do this with a paring knife like Grandma used to, or you can line up a few of them on a cutting board and use a large knife to cut off the ends.
Turn them around and do the same thing to the other side.
Then cut them into bite-size pieces.
I toss them into a colander as I trim so they’re ready to wash. Keep in mind that trimming the beans usually takes much longer than expected, so you might want to either start early or clean them the day before.
Next, chop a medium onion – don’t mince it, just a nice medium dice – and cut half a package of bacon into small pieces.
This is easiest if you stack a few slices, cut them a couple times length-wise, and then start slicing into half inch pieces. (UPDATE: I now use my kitchen scissors for this job. Soooo much easier!)
Once the prep work is done, heat a large Dutch oven (mine is just like this one and I love it!) over medium-low heat and add the bacon. Cook until it’s just starting to turn a little brown (unless you get busy unloading the dishwasher and talking to children and forget until it’s dark brown and almost burnt – ahem).
Once the bacon is just starting to brown, add the onion and cook, stirring often, until the onion looks like it’s beginning to soften. Keep in mind that both bacon and onions can go from almost-done to way-too-done very, very quickly. So, keep a close eye on them.
Once the onions are starting to soften, dump in the green beans and pour enough chicken broth into the Dutch oven to almost cover the beans. Use one or two cartons, depending on how many beans you’re cooking. If you don’t have enough broth, just use water to finish the job.
Add salt and pepper and bring the pot to a boil. Then turn the heat to low and cover.
Continue cooking and stirring for about four or five hours, until the beans are very tender and flavorful. They’ll be tender much, much earlier than they’ll be flavorful.
Really good slow-cooked beans are an ugly shade of army green. The uglier the color, the yummier the taste. A picture just can’t do them justice.
These Dutch Oven Green Beans are part of nearly every holiday dinner I cook. They’re also a favorite with BBQ Beef, chicken, or a yummy Glazed Ham. They’re pretty much a favorite with any meal!
Here’s the printable recipe:
Print Recipe
Best Ever Dutch Oven Green Beans
These Dutch oven green beans are so easy to make and so very delicious that they'll quickly become a family favorite for every holiday meal and summer barbecue!
Ingredients
- Fresh green beans (one large handful per person)
- ½ pkg bacon, cut into 1/2-inch pieces
- 1 medium onion, chopped
- 2 32oz. cartons chicken broth or stock
- 1 tsp salt, plus additional to taste
- ½ tsp pepper, plus additional to taste
Instructions
Trim green beans. Cut in half and wash.
Heat large pot or dutch oven over medium-low heat. Add bacon and cook until just beginning to brown. Add chopped onion and cook, stirring often, until bacon is browned and onion is slightly softened. Add green beans and the chicken broth to cover. If needed, add water until beans are just covered. Add 1 tsp. salt and 1/2 tsp. pepper. Bring to a boil. Reduce heat to low and cook, covered, stirring occasionally.
Continue to cook until very tender, about four to five hours. Adjust seasoning to taste.
FAQs
Tahini + Toasted Sesame Seeds
This is the duo that gives green beans a creamy, crunchy twist with a big nutty flavor. Blanch green beans, then drizzle with tahini, and sprinkle with toasted sesame seeds.
What is the best tasting green bean? ›
Maxibel ~ If you only get one bush bean variety, make it Maxibel. This is a full-size (7-inch pods) French filet bean that has straight, dark green pods. A very gourmet-type bean, Maxibel has a flavor that can't be beat.
Should green beans be soaked before cooking? ›
Should I Soak Green Beans Before Cooking? Fresh green beans do not need to be soaked. To help tenderize the beans, blanch them in a large pot of salted water.
Can I prep fresh green beans the night before? ›
You want to stop the beans from cooking, so it is important to use cold water. Rinse them for about 1 minute with cold water. Place beans in a bowl, cover, and refrigerate if you will use them later in the day or the following day. They can be prepared up to 3 days ahead of time.
How do you keep cooked green beans from turning brown? ›
Once they're cooked, use a spider or tongs to transfer the green beans to the ice bath. By plunging them into ice water, you'll immediately stop the cooking process, which will preserve their texture and bright green color.
What makes green beans taste better? ›
I added some sliced onion sautéed along with the green beans, added some garlic paste from the tube (Gourmet Garden®), some freshly-ground black pepper, and a healthy sprinkle of lemon pepper. Wow, so simple and yet soooo delicious.
How to infuse flavor into green beans? ›
Soy sauce is one of the easiest answers to how to flavor green beans. You can throw in some of this soy sauce, sesame oil, olive oil, ginger, and garlic and pan fry until glassy and green and you may never want to eat green beans any other way again.
What can you do to can green beans to make them taste better? ›
Pour the green beans and the reserved half of the canning liquid into a skillet. Add butter, onion powder, salt and pepper. Simmer, uncovered and stirring occasionally, until almost all of the cooking liquid has evaporated. Taste and adjust seasonings if necessary.
How to get bitterness out of green beans? ›
Blanch Them
Blanching your greens is key to getting that bitterness level down. Because glucosinolates are water-soluble compounds, a lot of them are leached out into the water, allowing for a less bitter green.
Why do French cut green beans taste better? ›
The main different is the texture. Because French cut green beans are sliced so thinly they cook up silky and tender. The slicing also turns the veggie from a tube to a strip, which helps the beans absorb the flavors they're cooked with (more on that below).
The Jefferson Monticello website entry notes that in 1792 Jefferson noted that the Caracalla Bean was "The most beautiful bean in the world is the caracalla bean which, though in England a green-house plant, will grow in the open air in Virginia and Carolina." It was further noted on the Monticello website that the ...
What do you call fancy green beans? ›
French green beans (also called Haricots Verts) are slightly longer and skinnier than regular green beans and may be a little bit more expensive. They are harvested earlier then regular green beans, so they are thought to be more tender and more flavorful.
Should you cook beans covered or uncovered? ›
Cook the beans uncovered until they're tender. Some foam might gather on top of the pot; skim it off with a spoon as necessary. If the water level drops below the beans, add more water so the beans are covered at all times.
Is it better to boil or steam green beans? ›
Steaming is a simple way to cook vegetables, and it leaves the flavor and much of the nutrients intact. It's slightly healthier than boiling since fewer nutrients end up in the water. Plus, steaming requires little time and attention. A steamer basket is a great kitchen tool to have on hand.
Should you rinse canned green beans before cooking? ›
Draining and rinsing canned beans can reduce their sodium content by more than 40%. But taking just a few extra minutes is key to getting the most benefit. First, drain beans in a colander for two minutes. Then rinse the beans under cool running water for 10 seconds.
Can you cook green beans ahead of time and reheat? ›
You can make your green beans in advance and reheat to eat, or simply reheat any leftovers by placing them in the oven (on a baking sheet) at 350 until they are heated through. Because they are already cooked, it won't take very long at all (maybe 5-10 minutes) and can be done on a rack beneath another dish.
Why do you cut the ends off green beans? ›
The only part of the bean that always needs to be removed is the tip of the stem end (this is sometimes called "topping" the bean), where the pod was once attached to the rest of the plant. There is no practical need to remove the tail end of a green bean—the choice to do so is aesthetic.
Should fresh uncooked green beans be refrigerated? ›
It's best to store your fresh green beans in the fridge, otherwise store green beans in the freezer if you want them to last longer. You can also store unwashed and unblanched green beans in the refrigerator for up to about seven days before you need to store your green beans in the freezer.
Can you overcook green beans? ›
Don't overcook them!
Nothing is worse than a mushy, overcooked green bean. Crisp and slightly tender beans is the goal. To achieve this, taste a bean or two during the cooking process. If it is too crispy for you, keep cooking, testing another green bean in a minute or two.
How do you prep green beans the night before? ›
Drain and rinse under cold water 1 to 2 minutes to stop cooking process. Drain well. Refrigerate green beans between layers of paper towels in an airtight container or resealable food storage bag for up to 1 day. To serve, melt 2 tablespoons butter over medium heat in large skillet.
It's simple: you have to reduce cooking time in order to preserve the colour. Whether in water, steamed or stir-fried, cooking green vegetables for 5-7 minutes will protect the chlorophyll against acidic damage.
How are commercial green beans processed? ›
The green beans are blanched in boiling water or steam for a short period of time (usually 1-3 minutes) to deactivate enzymes and reduce microbial activity. This helps to preserve the quality and shelf life of the beans. Cooling: Also for canned beans.
What makes Italian green beans different? ›
What is the difference between regular and Italian beans? In terms of varieties, string beans or regular beans are long and rounded in shape. Italian, or Romano, are flat and wide with more of a nutty flavor.
What's the difference between green beans and French green beans? ›
French green beans (also called Haricots Verts) are slightly longer and skinnier than regular green beans and may be a little bit more expensive. They are harvested earlier then regular green beans, so they are thought to be more tender and more flavorful.
