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Crack Green Beans

Crack green beans are baked until the brown sugar soy glaze turns sticky, caramelized, and glossy, with crisp bacon throughout. This American side dish combines quick blanching and an uncovered 350°F bake for tender-crisp beans and a clingy sauce.
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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: 320
Ingredients Equipment Method Notes

Ingredients
  

Green beans
  • 2 lb fresh green beans, trimmed
Bacon and glaze
  • 8 bacon, chopped
  • 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
  • 1 Dutch oven

Method
 

Blanch and prep
  1. Preheat oven to 350°F. Blanch the green beans in boiling water for 3 minutes, then drain them well.
  2. Cook the bacon until mostly crisp, then drain on paper towels.
  3. Add the drained green beans to a 9x13-inch baking dish and top with the bacon.
Glaze and bake
  1. Whisk the brown sugar, melted butter, soy sauce, garlic, and black pepper until smooth. Pour the glaze over the beans so they’re evenly coated.
  2. Bake uncovered for 30-35 minutes, stirring once halfway through, until the glaze is sticky and caramelized. Serve hot.

Notes

For the best “crack” texture, don’t overcook the blanch—3 minutes keeps the beans tender-crisp when baked. Store leftovers in an airtight container in the fridge for up to 4 days; reheat in a 350°F oven or microwave until warmed through. Freezing isn’t recommended because the green beans can turn soft. For a lighter option, use turkey bacon in the same amount to reduce fat while keeping the sweet-savory glaze.