Texas Roadhouse Copycat Green Beans

Why You’ll Love This Recipe

I love how this dish combines bold flavor with easy preparation. The bacon adds smokiness, the onion and garlic bring depth, and the touch of brown sugar balances everything out with a little sweetness. Whether I’m serving grilled chicken, pot roast, or just need a Southern-style side dish, these green beans always deliver. Plus, they’re made in one skillet—less mess, more flavor.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 lb fresh green beans, trimmed

• 4 slices bacon, chopped

• 1 small onion, finely diced

• 2 cloves garlic, minced

• 1 cup chicken broth

• 1 tablespoon brown sugar

• 1 teaspoon apple cider vinegar

• 1/2 teaspoon crushed red pepper flakes (optional)

• Salt and black pepper, to taste

Directions

1. I start by trimming and rinsing the green beans, chopping the bacon, and prepping the onion and garlic.

2. In a large skillet over medium heat, I cook the chopped bacon until it’s crispy. I remove it and set it on paper towels to drain.

3. In the same skillet, using the bacon drippings, I sauté the diced onion and minced garlic for 2–3 minutes until they’re soft and fragrant.

4. I add the green beans to the skillet and toss them to coat in the drippings, garlic, and onion.

5. Then I pour in the chicken broth and stir in the brown sugar, apple cider vinegar, and crushed red pepper flakes if I want a bit of heat.

6. I season with salt and black pepper, cover the skillet, and let the beans simmer over medium-low heat for 20–25 minutes until they’re tender but still have a little bite.

7. Finally, I remove the lid and let any excess liquid cook off. I sprinkle the crispy bacon over the top and serve them hot.

Servings and timing

This recipe yields 4 side servings.

• Prep time: 10 minutes

• Cook time: 25 minutes

• Total time: 35 minutes

Variations

• Sometimes I swap the chicken broth for vegetable broth to keep it vegetarian (after omitting the bacon too).

• I add a splash of lemon juice or extra vinegar at the end when I want more tang.

• For a touch of sweetness, I’ve added a bit of maple syrup instead of brown sugar—it gives it a different but delicious twist.

• I’ve also tossed in halved cherry tomatoes or red bell pepper for added color and freshness.

Storage/Reheating

I store leftover green beans in an airtight container in the fridge for up to 3 days. When I reheat them, I use a skillet over medium heat to bring back that fresh flavor and texture. If needed, I splash in a bit of broth or water. The microwave works in a pinch, but I prefer the stovetop to keep the beans from going too soft.

FAQs

Can I use canned or frozen green beans?

Yes, I’ve used both in a pinch. I just reduce the simmering time since they’re already partially cooked. Fresh gives the best texture, but the others still work well.

How do I make this vegetarian?

I skip the bacon and use olive oil or butter to sauté the onion and garlic. Then I use vegetable broth instead of chicken broth.

Is this dish spicy?

Only if I add the crushed red pepper flakes. I control the heat by adjusting the amount or leaving them out altogether.

Can I prepare this ahead of time?

Yes, I make it a few hours ahead, keep it covered in the fridge, and reheat it in a skillet before serving. I add the bacon right before serving so it stays crisp.

What goes well with these green beans?

I like pairing them with mashed potatoes, grilled meats, or any Southern comfort meal. They even go well with a simple rice and beans dish.

Conclusion

Texas Roadhouse Copycat Green Beans are a flavorful side dish that I come back to again and again. They’re easy to make, full of bold flavors, and perfect for pairing with just about anything. Whether I’m hosting a dinner or just making a weekday meal feel special, these green beans always make the plate feel complete.

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