These Smoked Green Beans with Bacon are an easy pellet grill side dish with big flavor, thanks to the addition of bacon and red onions. Smoky, savory, crisp, and tender, it comes together with seven simple ingredients and works for any night of the week. They're perfect to cook alongside 3-2-1 Ribs, Electric Smoker Brisket, Smoked Whole Chicken, or anything else already on the smoker.
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Love green beans? Try my Smoked Green Bean Casserole, Air Fryer Green Beans, or Classic Campbell's Green Bean Casserole next!
I use my smoker every week for main dishes like my Smoked Huli Huli Chicken, Smoked BBQ Party Ribs, and Smoked Turkey Roast. Lately, I've been experimenting with more sides and appetizers on the smoker, and these smoked green beans quickly became one of my favorites.
They're an easy way to turn a basic side dish into something packed with bold, smoky flavor. Plus, they're quick to prepare and pair well with just about anything coming off the grill. I'll walk you through exactly how to prep, season, and smoke them so they come out perfectly every time!
Recipe at a Glance
- Minimal Prep: Less than 10 minutes.
- Simple Ingredients: 7 easy-to-find items, most of which are pantry staples.
- Texture: Crisp-tender with a satisfying bite.
- Flavor: Smoky, savory, and balanced with hints of garlic and bacon.
- Versatile: Perfect for everything from weeknight dinners to holiday meals and special occasions.
Jump to:
Why You'll Love These Smoked Green Beans
- An easy smoker side dish that cooks right alongside your main course.
- Crisp-tender green beans cooked in smoky bacon and sweet red onion.
- Uses simple pantry ingredients.
- Works on any pellet grill or pellet smoker, including Traeger and Pit Boss.
- Perfect for holidays, BBQs, or weeknight dinners.
Ingredients You'll Need
- Fresh Green Beans. Use firm, bright green beans without brown spots or wrinkles. Trim the ends before blanching for the best texture.
- Bacon. I find that thick-cut pork bacon creates the best results, rendering plenty of fat to infuse the beans with rich, savory flavor.
- Olive Oil. Helps the seasonings stick and prevents the beans from drying out. Avocado oil or butter will also work.
- Seasonings. Garlic powder, kosher salt, and black pepper are all you need.
- Red Onion. Diced, this adds a subtle crunch and a mild, tangy bite.
See the printable recipe card at the bottom of this post for quantities and a full list of ingredients.
How to Make Smoked Green Beans on a Pellet Grill
Prep the smoker. Preheat your pellet grill to 250°F with the lid closed.
Blanch the green beans. Boil the trimmed green beans in water for 2-3 minutes until they're bright green and slightly tender. Then, transfer them to a bowl of ice water, drain thoroughly, and pat them dry. Removing excess moisture is key to preventing the green beans from steaming!
Partially cook the bacon. Cook chopped bacon in a skillet over medium heat just until the fat renders and the bacon is just starting to crisp. It shouldn't be fully crisp at this point! Drain the bacon pieces on paper towels.
Season the beans. Next, combine olive oil and spices in a bowl. Then, place the green beans in a foil pan, drizzle them with the seasoned oil, and toss to coat them evenly.
Combine. Add the bacon pieces and red onion to the pan, and toss again to combine.
Smoke. Place the pan directly on the smoker grate and smoke for 1 hour at 250°F, stirring or shaking about halfway through so the beans cook evenly and absorb the smoky flavor. Enjoy warm!
Jeri's Top Tips
- Dry the beans thoroughly: After blanching, make sure the green beans are completely dry. Excess moisture will cause them to steam instead of absorbing flavor from the smoker.
- Don't overcook the bacon: Cook just until the fat renders and the bacon starts to crisp. It will finish cooking in the smoker, and fully crisped bacon beforehand can become too hard and burn.
- Use a foil pan: A shallow foil pan keeps everything contained and lets the beans cook in the bacon drippings without falling through the grates.
- Stir halfway through: Gently toss or shake the pan about 30-40 minutes into smoking to ensure even exposure to heat and smoke.
- Use mild wood pellets: Apple, cherry, or pecan pellets work best. I've tested stronger woods like mesquite, but they can overpower the delicate flavor of the green beans.
Serving Suggestions
These smoker green beans have become a staple on my Easter and Thanksgiving tables alongside family-favorites like my Double Smoked Ham, Traeger Smoked Turkey, Smoked Brussels Sprouts, and Cheesy Air Fryer Scalloped Potatoes.
I also frequently serve them as a weeknight side with entrées like Pit Boss Smoked Chicken Quarters, Hot and Fast Brisket in the Smoker, Instant Pot BBQ Pulled Pork Tenderloin, and Easy Blackened Salmon.
For a well-rounded meal, I often add a carb-based side as well. Some of my favorite options include Easy No-Fail Instant Pot Rice, Creamy Dill Mashed Potatoes, and Extra Crispy Air Fryer Potatoes.
How to Store and Reheat
Refrigerator: Let the smoked green beans cool completely, then transfer them to an airtight container. Store in the refrigerator for up to 4 days.
Reheating: For the best results, reheat leftover green beans in a skillet over medium heat until warmed through. This helps restore some of the texture and keeps the bacon from becoming soggy. You can also reheat them on a baking sheet in the oven at 350°F for 8-10 minutes. Avoid microwaving if possible, as it can make the beans soft.
Freezing: While you can freeze smoked green beans for up to 2 months, the texture will soften once thawed. If freezing, store the beans in a freezer-safe container, and thaw overnight in the refrigerator before reheating.
FAQs
Blanching helps the beans stay bright green and tender while they cook in the smoker. Without blanching, they can become wrinkled or tough during the long cook time.
Yes, simply omit the bacon.
Fresh green beans work best for texture, but frozen green beans can be used if thawed and dried well before smoking.
More Side Dishes You May Like
- Smoked Mushrooms on Pellet Grill - Buttery, garlicky, and full of irresistible smoky flavor.
- Smoked Asparagus on the Pellet Grill - The perfect spring side, ready in about 20 minutes.
- Crispy Oven Roasted Brussels Sprouts - An elevated side that turns even the pickiest eaters into vegetable fans.
- The Ultimate Smoked Cauliflower on Pellet Grill - Smoky, perfectly seasoned, and unbelievably tender.
Printable Recipe
Smoked Green Beans
Ingredients
- 1½ pounds fresh green beans trimmed
- 6 slices bacon chopped
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- ½ cup red onion diced
Instructions
- Prep the smoker. Preheat your pellet grill or smoker to 250°F with the lid closed.
- Blanch the green beans. Bring a large pot of salted water to a rolling boil. Add trimmed green beans and boil for 2-3 minutes until bright green and slightly tender. Immediately transfer to a bowl of ice water to stop the cooking process. Drain thoroughly and pat completely dry. Removing excess moisture helps the beans absorb smoke instead of steaming.
- Partially cook the bacon. In a skillet over medium heat, cook chopped bacon for 4-5 minutes until the fat renders and the bacon just begins to crisp but is still flexible. Do not fully crisp. Drain on paper towels.
- Season the beans. In a small bowl, combine olive oil, garlic powder, kosher salt, and black pepper. Place blanched green beans in a 9x13 foil pan. Drizzle with the seasoned oil and toss to coat evenly.
- Combine. Add partially cooked bacon and diced red onion to the pan. Toss again to distribute evenly.
- Smoke. Place the foil pan directly on the smoker grates. Smoke at 250°F for 60 minutes, stirring or gently shaking the pan after 30-40 minutes to ensure even cooking and smoke exposure.
- Serve. Remove from the smoker and serve immediately while hot and crisp-tender.
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Notes
- Use fresh green beans. Fresh beans hold their texture much better on the smoker.
- Dry the beans well after blanching. Pat them completely dry with paper towels. If excess water remains, the beans will steam instead of absorbing smoky flavor.
- Do not fully crisp the bacon beforehand. Cook the bacon just until the fat renders. It will finish cooking in the smoker and become perfectly crisp.
- Use mild wood pellets. Apple, cherry, or pecan pellets complement the beans without overpowering them. Strong woods like mesquite can dominate the flavor.
- Stir halfway through cooking. Give the beans a quick toss about 30-40 minutes into smoking so they cook evenly and pick up smoke on all sides.
- Use a foil pan or grill-safe pan. This keeps the beans from falling through the grates and lets them cook in the bacon drippings for extra flavor.
- Storage. Store leftovers in an airtight container in the refrigerator for up to 4 days.
Nutrition
The provided nutrition information is automatically calculated. Accuracy is not guaranteed.
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