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Crack Green Beans

Crack green beans are oven-baked green beans with a sticky brown sugar soy glaze, tender-crisp after a quick blanch. Chopped bacon adds salty, crispy bits in every bite while the glaze caramelizes uncovered at 350°F.
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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: 365
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 sheet pan

Method
 

Blanch and prep
  1. Preheat the oven to 350F. Get a baking dish ready for the green beans.
  2. Blanch the trimmed green beans in boiling water for 3 minutes, then drain well. Keep them bright green for a tender-crisp texture.
  3. Cook the chopped bacon until mostly crisp, then drain on paper towels. Reserve the rendered flavor for the dish.
Assemble and bake
  1. Place the blanched green beans in a 9x13-inch baking dish and top with the bacon. Spread them into an even layer.
  2. Whisk the packed brown sugar, melted butter, soy sauce, minced garlic, and black pepper. Pour the glaze over the beans so they’re coated.
  3. Bake uncovered for 30-35 minutes at 350F, stirring once during baking, until the glaze is sticky and caramelized. Serve hot when the coating clings to the beans.

Notes

For the crispiest bacon and the best glaze cling, drain the blanched beans well and use paper towels to remove bacon grease before assembly. Refrigerate leftovers in a sealed container for up to 3 days; reheat in a 350F oven until warmed through. Freezing isn’t recommended since the green beans can soften. For a lower-sodium swap, use reduced-sodium soy sauce while keeping the same amount of brown sugar and butter.