Cracker Barrel Southern Green Beans

Cracker Barrel Southern Green Beans are a classic American side dish made with canned beans, salty bacon, and sweet white onions. This Southern staple uses a slow-simmering method to create a tender texture that pairs with any roast dinner.

The first time I made this, I tried to rush the simmering process by turning up the heat. Now I always keep the flame low and leave the lid on for the full forty-five minutes. Do not skip the steaming stage for the onions because it lets them soften without becoming a mushy mess at the bottom of the pot.

These beans are doing more work than you’d think to balance out a heavy meal. Without the small amount of sugar, the saltiness from the bacon and canned liquid can be overwhelming. I usually serve these alongside a Sunday roast when I want a vegetable that people will actually finish.

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Cracker Barrel Southern Green Beans Ingredients

• 115g (4oz) bacon, chopped
• 1.2kg (42oz) canned cut green beans, drained
• 35g (1.2oz) white onion, finely chopped
• 1 tsp caster sugar
• ½ tsp salt
• ½ tsp black pepper

How To Make Cracker Barrel Southern Green Beans

1. Render the bacon: Toss the chopped bacon into a large saucepan or pot and cook over medium heat until the fat has melted and the meat is soft and browned but not crispy. You want the pieces to stay meaty rather than crunchy so they blend into the beans.
2. Add beans and seasoning: Pour the drained green beans into the pot with the bacon and liquid fat then stir in the sugar, salt, and black pepper gently. Make sure you don’t mash the beans while mixing the seasonings through the pot.
3. Layer the onions: Sprinkle the finely chopped white onion in an even layer over the top of the beans. Do not stir the onions into the mixture yet because they need to steam on the surface to soften correctly.
4. Simmer: Cover the pot with a tight-fitting lid and bring the small amount of liquid at the bottom to a light boil before immediately reducing the heat to low. Leave the beans to simmer for 45 minutes until they are very tender and have absorbed the bacon flavour.
5. Stir and serve: Remove the lid right before you are ready to eat and stir the steamed onions gently into the beans. Serve them immediately while they are hot and glistening from the bacon fat.

Recipe Tips

• Choose the right bacon. Use a thick-cut back bacon or streaky bacon with plenty of fat to ensure there is enough liquid to coat the beans. If your bacon is very lean, add a tablespoon of butter to the pot to prevent the beans from sticking.
• Don’t swap the onions. White onions have a sharper bite that mellows perfectly during the steaming process compared to red or brown onions. Stick to white onions to get that specific restaurant-style finish.
• Keep the lid closed. Every time you lift the lid to peek, you let out the steam required to soften the onions and beans. Trust the low heat and leave it alone for the full duration of the timer.
• Drain the beans thoroughly. Canned beans sit in a salty brine that can make the final dish too watery if not removed. Shake the colander well before adding the beans to the bacon fat.
• Store for later. These actually taste better the next day after the flavours have had more time to meld together. They will keep in the fridge for up to three days in a sealed container.

What To Serve With Southern Green Beans

These beans belong next to a pile of creamy mashed potatoes and fried chicken. They also work well with a thick slice of meatloaf or a slow-cooked pot roast.

The vinegary tang of the beans cuts through the richness of a cheesy macaroni dish. Try serving them with cornbread to soak up the leftover juices at the bottom of the plate.

How To Store Southern Green Beans

• Fridge: Place the cooled beans and bacon into an airtight container and keep them in the fridge for up to three days. Make sure the bacon bits are submerged in any leftover juices to keep them moist.
• Reheat: Pour the beans into a small saucepan over medium-low heat and add a splash of water or chicken stock. Heat them gently for five to eight minutes until the fat has melted and the beans are steaming hot.
• Freeze: You can freeze these beans in a freezer-safe bag for up to two months. Defrost them overnight in the fridge before reheating on the hob, though the beans may be slightly softer after thawing.

Cracker Barrel Southern Green Beans Nutrition Facts

• Calories: 145kcal
• Protein: 5g
• Fat: 9g
• Carbohydrates: 11g
• Sugar: 4g
• Sodium: 890mg

Estimated. May vary based on ingredients and cooking methods.

FAQs

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