Green Beans with Bacon, Pecans & Feta (Easy Holiday Side)

Name: Maple Dijon Bacon Green Beans
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 1½ lbs fresh green beans, (trimmed); 2 tablespoons unsalted butter; 1 shallot, (diced); 2 garlic cloves, (minced); Dash of red pepper; 2 teaspoons Dijon mustard; 2 teaspoons balsamic vinegar; 1 teaspoon pure maple syrup; 1/4 teaspoon salt; 1/8 teaspoon pepper; 1/3 cup Recipe 5 Minute Perfect Caramelized Nuts (chopped, or to taste); 1/4 cup Feta cheese (or to taste); 6-8 slices bacon, (crumbled (see notes))

These Maple Dijon Green Beans with Bacon are crisp, tangy, and downright irresistible—the showstopping holiday side that’s definitely not your grandmother’s green beans (no offense, Grandma!). A simple technique keeps the beans bright and snappy, while a glossy sweet-tangy glaze, crunchy toppings, and my expert tips make this the green bean recipe that wins over even the pickiest eaters at the table.

Updated 11/6/2026, Originally Published 10/31/2018

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top view of fresh green beans with bacon in a white serving dish

Why This Green Bean Recipe Works

Move over, green bean casserole; a new, exquisitely beautiful and delicious green bean side is in town. Green beans show up at every holiday table, but these are the ones people actually go back for—here’s what sets them apart:

• BLANCHING FOR JUST 2 MINUTES, then shocking in ice water, locks in emerald color and snap—so the skillet only has to warm and glaze, never overcook.
• A WHISKED-AHEAD SAUCE hits the pan all at once, so every bean gets an even, glossy coat with no pockets of straight mustard.
• JUST A TEASPOON OF MAPLE mellows the sharp Dijon and rich balsamic into a sweet-tangy glaze so craveable you’ll want to drizzle it on everything—without ever tasting candied.
• THREE CONTRASTING TOPPINGS take these beans next level—salty bacon, creamy and tangy feta, and crunchy caramelized pecans make every bite a little different and completely addictive.
• MAKE-AHEAD FRIENDLY prep lets the beans, sauce, and toppings be ready days in advance—then a quick glaze and a scatter of toppings tastes freshly made and frees up your stove on the busiest cooking day of the year.

green bean recipes in a skillet with sauteed green beans, bacon, feta

Green Beans and Bacon Ingredients

Despite the long recipe title, these sautéed green beans with bacon have a fairly short ingredient list:

Fresh green beans: Look for slender, bright green beans that snap cleanly when bent. Thinner beans cook more evenly and taste sweeter; thick, bumpy ones tend to be starchy and stringy.
Butter, shallot, garlic, and red pepper flakes: The aromatic base. A small pinch of pepper flakes adds warmth you’ll notice more than you’ll taste as heat.
Maple Dijon sauce: Pure maple syrup, Dijon mustard, balsamic vinegar, salt, and pepper. Use real maple syrup—pancake syrup is mostly corn syrup and tastes artificial here.
Bacon: Regular or thick-cut, but plain, not maple or peppered. The glaze already brings the sweetness.
Caramelized pecans: My Easy Caramelized Nuts take 10 minutes and keep for a week, but store-bought candied pecans also work.
Feta cheese: Crumble it from a block if you can. Pre-crumbled feta is coated in anti-caking powder, so it’s drier and less creamy.

top view of green beans recipe ingredients: green beans, bacon, butter, shallot, maple, Dijon, feta, pecans

Ingredient Substitutions

Haricots verts: These thin French green beans are a gorgeous upgrade. Blanch them for only 60 to 90 seconds since they cook faster.
Frozen green beans: They work, though the texture is softer since they’re already blanched. Skip the boiling and ice bath, add them straight from frozen to the skillet, and cook until hot and any water has evaporated before adding the sauce.
Shallot: Finely minced sweet or yellow onion is the best stand-in. Give it an extra minute in the butter to soften. Avoid red onion, which stays sharp.
Bacon drippings for the butter: If you cook your bacon in a skillet, use 2 tablespoons of the drippings instead of butter for smokier beans.
Feta: Goat cheese is tangier and creamier (it softens faster, so add it last). Shaved Parmesan gives a nutty, saltier finish but less tang.
Caramelized pecans: Candied walnuts are the closest swap. Toasted sliced almonds work if you want less sweetness.
Maple syrup: Honey works and gives a classic honey Dijon flavor, a bit more floral than maple.

How to Make Green Beans with Bacon

Let’s take a closer look at how to make this recipe with step-by-step photos (full recipe in the printable recipe card at the bottom of the post):

Step 1: Blanch the beans. Bring a large pot of generously salted water to a rolling boil. Add the beans and cook for exactly 2 minutes, until they turn vivid green but still snap.
Step 2: Shock and dry. Immediately transfer the beans to a large bowl of ice water. Once they’re completely cold, about 2 minutes, drain and pat very dry. Excess water will thin the glaze and make the butter spatter.

a collage showing how to make green beans in a pot of water until emerald in color, then adding to a large bowl of ice water to chill

Step 3: Sauté the aromatics. Melt the butter in a large skillet over medium heat until foaming. Add the shallot, garlic, and red pepper flakes and cook for about 1 minute, until fragrant and the shallot turns translucent. Don’t let the garlic brown.
Step 4: Whisk the sauce. Whisk the maple syrup, Dijon, balsamic, salt, and pepper in a small bowl until smooth.
Step 5: Glaze the beans. Add the beans and sauce and toss for 2 to 4 minutes, until the beans are hot, glossy, and crisp-tender. Taste and adjust the salt, pepper, and pepper flakes.

a collage showing how to make green beans recipe by sautéing shallots, garlic and red pepper flakes in a skillet, whisking the sauce ingredients together, adding the blanched green beans and sauce to the skillet, and cooking until crisp-tender

Step 6: Top and serve. Transfer to a serving platter or bowl and scatter with the bacon, pecans, and feta.

showing how to make green beans recipe by topping with bacon, feta, and caramelized pecans

Tips for the Best Sautéed Green Beans

• Set up the ice bath first: Two minutes goes fast. If you’re hunting for ice while the beans sit in hot water, they’ll go limp.
• Season the water like you mean it: Blanching is your only chance to season the beans from the inside. Under-salted water leaves them bland no matter how good the glaze is.
• Trim in bunches: Line up a handful of beans with the stem ends even and slice them all at once. Only the stem end needs trimming—the wispy tail is tender and pretty.
• Pull them early: The beans keep softening from residual heat, so take the skillet off the burner the moment they’re glossy and hot through.
• Use a 12-inch skillet: Crowded beans steam instead of glazing. If you double the recipe, glaze in two batches.
• Love extra sauce? Double it. The amount here lightly coats the beans; doubling gives you a saucier side that’s great spooned over turkey.

Bacon Green Beans Variations

• Roasted: Skip blanching and roast the raw beans with a drizzle of oil at 425°F for 15 to 18 minutes, until blistered in spots. Toss with the warm sauce and aromatics. You trade some snap for caramelized, nutty edges.
• Brown butter: Let the butter cook until golden brown and nutty-smelling before adding the shallot. It deepens the whole dish and pairs beautifully with the pecans.
• Cranberry orange: Add ⅓ cup dried cranberries and the zest of 1 orange with the toppings for a festive, sweet-tart twist.
• Smoky and spicy: Swap the pepper flakes for ½ teaspoon smoked paprika and a pinch of chipotle powder.
• Mushroom: Sauté 8 ounces sliced cremini mushrooms until browned before the shallot for a heartier, steakhouse-style side.
• Additions: Pomegranate arils, crispy fried shallots, fresh thyme, lemon zest, or a drizzle of balsamic glaze.

top view of thanksgiving green beans in a serving bowl

Make-Ahead Thanksgiving Green Beans

• Up to 2 days ahead: Blanch, shock, and dry the beans, then refrigerate in a paper towel–lined airtight container. Whisk the sauce and cook the bacon, and refrigerate them separately.
• Up to 1 week ahead: Make the caramelized pecans and store them airtight at room temperature.
• Day of: Sauté the aromatics, glaze the cold beans (add a minute to the cook time), and top just before serving.

How To Store Sautéed Green Beans

• Leftovers: Refrigerate the beans for up to 4 days. Store any extra toppings separately so they stay crisp.
• Reheating: Warm in a skillet over medium heat until heated through, then add fresh toppings. The microwave works but softens the beans.
• Don’t freeze: Cooked green beans turn watery and mushy once thawed.

sauteed green beans being served with bacon, pecans, and feta in a bowl

What Readers Are Saying

“This is the best green bean dish from any other I have ever tried!!” —Cristy

“I did it for one of my thanksgiving dish OMG.. super delicious!!” —Angelika

“Big round of applause to you, Jen, for another great recipe!! Oh, the caramelized nuts, yums and incredibly easy to make too.” — Lydia

“These green beans have changed my life!!” — Shelby

“I made these for Thanksgiving this year- they were a hit! Everyone voted to make these the new regular recipe!” — Rachel

“I made this recipe for my family today (Thanksgiving) and my mom assigned me the green beans side for the rest of my life…they were a HIT!” — Jen

What to Serve with This Green Bean Side Dish

The bright, tangy glaze cuts through rich mains, so these beans fit right into any holiday spread or Sunday dinner.

Holiday mains: Roast Turkey with Herb Butter, Apple Cider Maple Glazed Ham, or Brown Sugar Glazed Ham.
Cozy beef dinners: Mom’s Pot Roast, Slow Cooker Beef Brisket, or Slow Cooker Beef Tips and Gravy.
Date-night dinners: Pan-Seared Steak with Herb Butter or Chicken Cordon Bleu.
Potatoes, stuffing, and bread: Cornbread Sausage Stuffing, Herb Scalloped Sweet Potatoes, and Dinner Rolls.

Green Beans with Bacon FAQs

Can I skip blanching?

Yes. Add the raw beans to the skillet with ¼ cup water, cover, and steam for 5 to 7 minutes until crisp-tender, then uncover and let the water cook off before adding the sauce. The color won’t be as vibrant, and you lose the make-ahead advantage.

How many green beans do I need per person?

Plan on about ¼ pound per person for a side dish. This recipe serves 6; for a crowd of 12, double it and glaze in two batches.

How should I store fresh green beans before cooking?

Keep them unwashed in a paper towel–lined container or bag in the crisper drawer for up to a week. Washing them early adds moisture that speeds up spoilage.

Can I use canned green beans?

I don’t recommend it. Canned beans are fully cooked and too soft to hold their shape in the skillet, so you’d end up with a mushy side instead of a crisp one.

How do I keep green beans warm for a holiday buffet?

Glaze them last, right before dinner. If you need to hold them, keep them uncovered in a 200°F oven for up to 20 minutes, and add the toppings just before serving.

Are these green beans gluten-free?

Yes, as long as your bacon and Dijon are labeled gluten-free. Most are, but it’s worth checking.

up close of bacon green beans in a skillet showing how they're bright emerald color

Want more Green Bean Recipes?

Green Beans Almondine
Bacon Wrapped Green Beans
Roasted Green Beans with Creamy Gruyère Sauce
Green Bean Casserole

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Total Time: 35

Prep Time: 15

Cook Time: 20

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Ingredients

1½ lbs fresh green beans, trimmed
2 tablespoons unsalted butter
1 shallot, diced
2 garlic cloves, minced
Dash of red pepper

Dijon Maple Sauce

2 teaspoons Dijon mustard
2 teaspoons balsamic vinegar
1 teaspoon pure maple syrup
1/4 teaspoon salt
1/8 teaspoon pepper

Garnish

1/3 cup Recipe 5 Minute Perfect Caramelized Nuts chopped, or to taste
1/4 cup Feta cheese or to taste
6-8 slices bacon, crumbled (see notes)

Instructions

Prep: Fill a large bowl with ice water and set it near the stove. Bring a large pot of generously salted water to a boil (I love my pasta pot for this). In a small bowl, whisk together the maple syrup, Dijon, balsamic, salt, and pepper; set aside.
Blanch: Add the green beans to the boiling water and cook for 2 minutes, just until bright green and still crisp. Immediately transfer to the ice water and let sit until completely cold, about 2 minutes. Drain and pat very dry.
Sauté the aromatics: Melt the butter in a 12-inch skillet over medium heat until foaming. Add the shallot, garlic, and red pepper flakes and cook for 1 minute, until fragrant and the shallot is translucent (don't let the garlic brown).
Glaze: Add the green beans and sauce and toss for 2 to 4 minutes, until the beans are hot, glossy, and crisp-tender. Remove from the heat immediately. Season to taste with salt, pepper, and more red pepper flakes.
Top and serve: Transfer to a serving platter and sprinkle with the bacon, pecans, and feta. Serve immediately

Notes

Bacon: Bake on a foil-lined sheet pan at 400°F for 15 to 20 minutes, until crisp. Drain and crumble. See my Oven Bacon recipe.
Make ahead: Blanch and dry the beans, whisk the sauce, and cook the bacon up to 2 days ahead; refrigerate separately. Caramelized pecans keep up to 1 week at room temperature. Glaze the cold beans just before serving, adding 1 minute to the cook time.
Saucier beans: Double the sauce.
Haricots verts: Blanch for 60 to 90 seconds.
Frozen green beans: Skip blanching. Add them straight from frozen to the skillet after the aromatics and cook until hot and the water evaporates, then add the sauce.

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up close of fresh green beans with bacon in a white casserole dish

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51 Comments

Heidj says

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This looks amazing, gonna give it a try this Thanksgiving. Thanks for addressing the all-too-important question of, “Can it be made ahead of time?”

- Jen says
  
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  Haha it is definitely a need to know when it comes to Thanksgiving recipes! I hope you enjoyed!
  
  - Cheryl says
    
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    Can you use thawed frozen green beans?
    
    - Jen says
      
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      Hi Cheryl! Yes you can use frozen green beans without thawing them. Hope that helps!
      
B says

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How far in advance can you make the maple mustard sauce? Need to take things off my plate for day of

- Jen says
  
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  It will keep 5-7 days in an airtight container in the fridge! I hope you love it!