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
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 Beans and Bacon Ingredients
Despite the long recipe title, these sautéed green beans with bacon have a fairly short ingredient list:
Ingredient Substitutions
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):
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.
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.
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.
Green Beans with Bacon FAQs
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.
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.
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.
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.
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.
Yes, as long as your bacon and Dijon are labeled gluten-free. Most are, but it’s worth checking.
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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Maple Dijon Bacon Green Beans
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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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Renee's Kitchen Adventures says
What a fantastic looking side dish! Like you say, perfect for the holidays or really anytime! Veggies need to get some love too! 🙂
Jen says
Thank you Renee, its always fun to dress up veggies and turn them into something extraordinary 🙂
Valerie | From Valerie's Kitchen says
Your dijon maple sauce is similar to a sauce I do with chicken and I know I would love it! These green beans are so much better than the old, tired, green beans you usually come across for Thanksgiving. Lovely!
Jen says
Thanks so much Valerie, great minds think alike! I need to go and try your chicken recipe 🙂
Thalia @ butter and brioche says
Oh god these green beans look delicious with all that crispy bacon and feta ontop.. I can imagine how good they must have tasted. Definitely a recipe I can see myself making!
Jen says
Thank you so much Thalia! I hope you love them! I have to warn you they are perfectly addicting 🙂
Sinea Pies says
Wow, this is everything that I love! Pinned it 🙂
Jen says
Thank you so much Sinea! I love this combination of flavors as well – its fun to be able to combine them all into one delicious recipe 🙂 Enjoy!
Jessi says
I just got tasked with the ‘green bean casserole’ this Thanksgiving, but I’m revolting! This is just what I was looking for and I think our meat-and-potatoes guys will dig this….especially with the bacon bonus. Thanks for sharing!!
Jen says
LOL! I felt the same way years ago when I was asked to bring the green bean casserole! I am so happy you found this recipe and yes, bacon makes everything better! Enjoy and have a very Happy Thanksgiving!
Jessi says
Btw, we will be traveling later this week so we had our early Thanksgiving dinner with my side of the family yesterday….and the green beans were a hit! All I said was, ‘No mushroom soup in this one’. We all enjoyed them. Thanks again! Happy T-giving to you and yours
Lauren says
I am super excited about this recipe but I was just curious is this served hot or is it something that can be made the day before or the day of and still be yummy at room temperature or cold?
Jen says
Hi Lauren! It is best served hot but can definitely be served at room temperature. You can always microwave it without the bacon and feta until just warmed through. Enjoy and Happy Thanksgiving!
Jen says
I made this recipe for my family today (Thanksgiving) and my mom assigned me the green beans side for the rest of my life. Needless to say, they were a HIT! Thanks so much for posting this amazing recipe!
Jen says
LOL! I am so happy everyone loved them enough to give you lifetime bean duty 🙂 YAY! Thank you SO much for sharing that they were a hit! I hope you had a very Happy Thanksgiving!
Rachel says
I made these for Thanksgiving this year- they were a hit! Everyone voted to make these the new regular recipe. Thanks for sharing!
Jen says
That’s fabulous Rachel, so happy to hear it! And you are most welcome, THANK YOU for making my day!
Pam says
Can’t fine the recipe for the pecans. Can you please send. Gone through everything and can’t fine. Thank you
Jen says
Hi Pam! It is the green link under garnishes that says, “1/3 cup Recipe 5 Minute Perfect Caramelized Nuts chopped or to taste” Click on the green wording and it will take you to the recipe. Enjoy!
Shelby says
I made this for dinner last night as a side dish for some yummy stovetop flank steak with chimichurri… GUYS. These green beans have changed my life!!
I left out the feta and pecans and subbed regular bacon for turkey bacon. I will never be able to eat plain green beans ever again.
Jen says
Hi Shelby, your entire meal sounds delicious – LOVE steak and chimichurri! I am so glad you loved these beans and that they “have changed your life” – definitely the highest compliment, thank you!
Lisa says
Made this tonight with fresh asparagus instead of green beans… its what I had in the house… OMG… so delish!
Jen says
YAY! So happy you loved it so much and I love the twist with green beans! Thank you so much Lisa!
Pat E. says
Is there a specific brand of maple syrup? So many choices. I don’t usually use maple syrup so have no idea if some are better than others.
Jen says
Hi Pat! As long as its pure maple syrup you should be just fine but I actually love the Kirkland brand from Costco! Slopeside Syrup, Fadden’s, and Maple Grove Farms are also excellent!
Michelle says
There’s no oil, even a TBSP of olive oil in the dressing?
Jen says
No because the beans are already plenty buttery so there is no need for extra oil/fat in the dressing. Enjoy!
Shelby says
Have you ever made this ahead of time? If so what would you recommend the method be?
Jen says
Hi Shelby, I have never made these ahead of time but I think they should work great. I would recommend following the instructions but instead of sauteing the beans with the sauce until crisp tender, I would just coat the beans in the sauce and remove immediately once coated that way when you reheat them they won’t be overcooked. Hope this helps!
Emily says
okay so I’ve been making this recipe since I found it on Pinterest a while ago. Originally, I made the beans for Thanksgiving because…well, I hate green bean casserole (I know, treason). It helps my case that my husband is allergic to mushrooms *evil laugh.* Anywho, this is no longer just a recipe for the fancy times in life…this recipe has been made several times for various dinner parties where I need to bring a side dish or even just for a weeknight gig. I always leave the nuts on the side if I bring it to a gathering and everyone (seriously…there isn’t a person I’ve come across that doesn’t) loves it. Oh, and y’all….it CAN be made ahead of time. Do the frying part at the last minute…take them to your gathering place and warm them…then top them with the cheese and such….
thanks for a great recipe!!!
Jen says
Hi Emily, thank you so much for making my day! I am so happy you love these Green Beans so much and have made them so many times for so many different occasions! And thank you for the help on answering if they can be made ahead of time! Happy Thanksgiving!!!
lydia says
I made the dish for 9 servings. Between the 5 of us, we ate it all up. That was how good the dish was. My husband asked me to make it again. Big round of applause to you, Jen, for another great recipe!! Oh, the caramelized nuts, yums and incredibly easy to make too.
Jen says
Wahoo! I love a comment like yours, thanks so much Lydia for making my day! I’m thrilled it was such a huge winner! Thank YOU for taking the time to comment and for making my recipes!
Brittany says
This recipe sounds amazing! Like many other readers, I’ve been given the “honor” of the green bean casserole for Thanksgiving this year, but want to do something different! Do you think I can make this the day before (without the toppings) and reheat in the oven on Thanksgiving Day? We have 3 hours of travel and since everyone is brining dishes I’d rather not have to cook on Thursday…the kitchen will be busy!
Jen says
Hi Brittany, I’m pleased you’re mixing up the “green bean casserole” this year! Yes, you can absolutely reheat these beans and then add the toppings. Happy Thanksgiving!
Brooke says
Thoughts on keeping the pecans and bacon but leaving out feta? I’m also making cheesy potatoes so that seems like alot of cheese for one gathering!
Jen says
Hi Brooke, totally your call, but the feta doesn’t feel overly “cheesy” to me. It adds a wonderful tanginess. You could also serve it on the side for those who want it. Enjoy!
Angelika says
i did it for one of my thanksgiving dish OMG.. super delicious!! Of course i will return to this recipe.
Jen says
Thank you for your awesome comment Angelika, I’m so pleased these green beans are a new fav!
Edo says
There’s a time for simple fresh baby green beans and then there is a time is bit of deliciousness…and wow!
Beans with roasted garlic and balsamico are classics but caramelized pecans and feta? Brilliant! So thanks!, and will follow.
Jen says
Agreed! Thank you so much, one of our special occasion favs!
MonicaB says
I made these green beans and they were awesome! Great flavor combination!!
Jen says
Thank you so much Monica, I’m so happy to hear that!
Cristy says
I LOVE your site so much and cook from it multiple times each week! You are especially my go-to during the holidays! I’m making the green bean dish again this Thanksgiving. It’s a huge hit and have to double the recipe and there are only a few of us eating together!!
This is the best green bean dish from any other I have ever tried!!
Jen says
Thank you for making my day Cristy! I’m honored my site is a go-to favorite and that this green recipe is especially a hit. I hope you have very Happy Thanksgiving!
Heidj says
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
Haha it is definitely a need to know when it comes to Thanksgiving recipes! I hope you enjoyed!
Cheryl says
Can you use thawed frozen green beans?
Jen says
Hi Cheryl! Yes you can use frozen green beans without thawing them. Hope that helps!
B says
How far in advance can you make the maple mustard sauce? Need to take things off my plate for day of
Jen says
It will keep 5-7 days in an airtight container in the fridge! I hope you love it!