I'm going to be honest. I've never tried the green beans at Texas Roadhouse. So I cannot vouch if these are an authentic copycat or not. Because I fill up on rolls and cinnamon honey butter and then I don't even want a side dish when I eat there. I can say this is a very good green bean recipe, and I love that takes canned green beans and doctors them up. Like my Macaroni & Cheese recipe, this one always gets compliments. It is one of my favorite side dishes, and if I need to transport it to a tailgate or other event, I simply keep those green beans warm in the crockpot. Honestly the hardest part of the recipe is chopping up and separating the little pieces of bacon. My complaint is probably based on the fact that I usually double, triple or even quadruple this recipe - especially if I'm making it at Thanksgiving or tailgate. That's a lot of bacon to fiddle with. But sometimes I pass those boring jobs off to Mr. Devilish Dish. Regardless of who deals with the bacon, it is worth the effort for this recipe because aside from the fresh-snapped green beans at Grandmother's house from my childhood, this is my favorite green bean recipe to use now. It's the perfect combination of sweet & tangy and they taste exactly like you'd expect a good 'ol Southern version of green beans to taste.
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| These are a true Southern side dish! |
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| I love that this recipe is just canned green beans all doctored up with good flavors. |
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| The bacon chopping and separating is the most tedious part. |
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| Once your bacon is cooked and crispy, add the diced onions and get them softened. |
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| Add all of the other ingredients and simmer over low for 10 minutes. So Easy. |
6 sliced bacon, chopped
1/2 cup diced white onion
2 (16 ounce) cans green beans, drained
1/2 cup chicken broth
3 cloves fresh garlic, minced
1 tablespoon unsalted butter
1 tablespoon red wine vinegar
1 teaspoon granulated sugar
salt & pepper to taste
In a large skillet that has a lid (or Dutch Oven if you are multiplying the recipe) add the chopped bacon to a hot pan and cook until the bacon is just starting to get crispy. When the bacon is crisp, add the diced onion and cook until the onion is softened, approximately 5 minutes. Once the onions have softened, add the drained green beans, chicken broth, garlic, butter, vinegar and sugar. Season with salt and pepper to taste. Stir to combine and reduce the heat under the pan to low. Cover with the lid and simmer until the green beans are hot and tender, approximately 10 minutes.
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