Go Back

Crack Green Beans

Crack green beans are baked green beans coated in a sticky brown sugar soy glaze, finished with mostly-crisp bacon. A quick boil-blanch keeps the beans bright-tender while the oven caramelizes the sauce into a glossy coating.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 340
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 clove garlic, minced
  • 0.25 tsp black pepper

Equipment

  • 1 sheet pan

Method
 

Prep and blanch
  1. Preheat the oven to 350F. Bring a pot of boiling water to a rolling boil.
  2. Blanch the green beans for 3 minutes in the boiling water, then drain well. Keep them bright-tender with no overcooking.
  3. Cook the bacon until mostly crisp, then drain on paper towels. Let it cool slightly so it stays crunchy on top.
Assemble and bake
  1. Place the drained green beans in a 9x13-inch baking dish and top with the bacon. Spread the beans into an even layer for consistent glazing.
  2. Whisk the brown sugar, melted butter, soy sauce, minced garlic, and black pepper until smooth. Pour the glaze over the beans so they’re coated.
  3. Bake uncovered for 30-35 minutes, stirring once halfway through. Bake until the glaze is sticky, caramelized, and clings to the green beans.

Notes

For the best sticky glaze, drain the green beans well after blanching so the sauce can caramelize instead of pooling. Store leftovers in an airtight container in the refrigerator for up to 4 days; reheat in a 325F oven until hot. Freeze is not recommended because the green beans can turn soft after thawing. For a swap, use soy sauce alternatives (like tamari) if you need gluten-free.