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Crack Green Beans

Crack green beans are an oven-baked side dish with tender green beans, chopped bacon, and a sticky brown sugar soy glaze that caramelizes at the edges. Blanching first keeps the beans bright and crisp-tender, then baking makes the sauce thick and clingy for every bite.
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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: 310
Ingredients Equipment Method Notes

Ingredients
  

green beans
  • 2 lb fresh green beans Trimmed.
bacon
  • 8 slices bacon Chopped.
glaze
  • 0.5 cup brown sugar Packed.
  • 0.25 cup butter Melted.
  • 3 tbsp soy sauce
  • 4 cloves garlic Minced.
  • 0.25 tsp black pepper

Equipment

  • 1 sheet pan
  • 1 9x13-inch baking dish

Method
 

Blanch and prep
  1. Preheat the oven to 350F. Blanch the trimmed green beans for 3 minutes in boiling water, then drain and set aside.
  2. Cook the chopped bacon until mostly crisp, then drain on paper towels.
Assemble and bake
  1. Place the drained green beans in a 9x13-inch baking dish and top with the mostly crisp bacon. Scatter the bacon evenly so it browns while the glaze bakes.
  2. Whisk together the packed brown sugar, melted butter, soy sauce, minced garlic, and black pepper until smooth, then pour over the beans. Make sure the beans are coated across the top layer.
  3. Bake uncovered for 30-35 minutes, stirring once during baking, until the glaze is sticky and caramelized. Look for a dark glossy sheen and lightly thickened sauce clinging to the beans.

Notes

Pro tip: after blanching, drain well so the glaze clings instead of sliding off—if needed, let the beans steam-dry for 2 minutes before assembling. Store leftovers in an airtight container in the refrigerator for up to 4 days; reheat in the oven at 325F until warmed through. Freezing is not recommended because the green beans can soften when thawed. For a lighter swap, use turkey bacon and reduce the butter to 2 tablespoons to keep the glaze rich with slightly less fat.