Green Beans – Easy Cracker Barrel Copycat

These Cracker Barrel Green Beans are simmered low and slow with bacon and onion until they’re soft, savory, and full of cozy flavor. No fancy steps, no weird ingredients — just a warm, easy side that feels like something grandma would’ve made. Bonus: it’s super budget-friendly and takes five minutes to prep.

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Quick Summary

• Prep time: 5 mins
• Cook time: 45 mins
• Flavor: Smoky, tender, salty-sweet
• Great for: Sunday dinners, potlucks, lazy weeknights

Why I Like This Recipe

You dump stuff in a pot and let it do its thing. That’s the vibe. It’s quiet, it’s solid, it’s… green beans but better.

Ingredients

• ¼ lb bacon, chopped
• 42 oz canned cut green beans, drained
• ¼ cup white onion, finely chopped
• 1 tsp sugar
• ½ tsp salt
• ½ tsp black pepper

How To Make Green Beans

1. Cook the bacon: Toss chopped bacon in a saucepan. Cook on medium until soft and browned but not crispy.
2. Add the beans: Stir in the drained green beans, sugar, salt, and pepper. Stir gently.
3. Top with onions: Sprinkle the chopped onions on top. Don’t stir — just trust.
4. Simmer: Cover the pot. Bring to a light boil, then reduce to low and simmer for 45 minutes.
5. Stir and serve: Right before serving, stir gently once more. Plate it up next to mashed potatoes or anything fried.

Tips for Success

• Don’t crisp the bacon — soft gives more flavor.
• Let it simmer all the way. The flavor gets deeper with time.
• Stir gently at the end. Overstirring makes the beans fall apart.
• Taste before serving. Every can of beans hits a little different.
• Not feeling canned beans? You can sub in fresh or frozen, but add a bit of broth.

Storage and Reheating

• Fridge: Let them cool. Store in an airtight container up to 4 days.
• Reheat: Low heat in a saucepan, 5–7 mins. Add a splash of water if needed.

Frequently Asked Questions

• Can I use fresh or frozen beans instead?
  Yep. Just boil fresh ones briefly before using so they’re tender. Frozen can go right in.
• Do I need to use bacon?
  You don’t have to — but it really adds something. Turkey bacon or even a ham hock works too.
• Why the sugar?
  It balances out the salt and brings out the natural sweetness of the beans. Just a little, don’t skip it.
• What’s the best canned green beans for this?
  Cut green beans. Not French-style. Not whole. You want a soft bite, not stringy.
• Can I double it?
  For sure. Just use a bigger pot and maybe give it an extra 5–10 mins of simmer time.

Common Mistakes and How to Dodge Them

• Burning the bottom: Make sure you’ve got enough liquid in the pot. Beans don’t like a scorched base.
• Crisping the bacon too much: Remember, it’s not for crunch. It’s for flavor soaking. Stop when it’s golden but soft.
• Using French-style beans: These get weird and stringy. Stick to cut green beans. Classic is best.
• Not letting it simmer long enough: The full 45 minutes makes all the difference. It’s when the flavor turns from “meh” to “wait, what?”
• Over-stirring: Be gentle, especially toward the end. Broken beans = sad texture.

Nutrition Facts (Per Serving)

• Calories: 52 kcal
• Total Fat: 2.5g
• Saturated Fat: 1g
• Cholesterol: 5mg
• Sodium: 220mg
• Potassium: 90mg
• Total Carbohydrate: 6g
• Dietary Fiber: 2g
• Sugars: 2g
• Protein: 2g

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• Bacon Baked Beans – Easy Cracker Barrel Copycat
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• Turnip Greens – Easy Cracker Barrel Copycat
• Chicken Casserole – Easy Cracker Barrel Copycat