Smoked Green Beans
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.
Servings: 4 servings
Calories: 263kcal
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.
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
Calories: 263kcal | Carbohydrates: 15g | Protein: 8g | Fat: 21g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.04g | Cholesterol: 22mg | Sodium: 811mg | Potassium: 464mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1187IU | Vitamin C: 22mg | Calcium: 71mg | Iron: 2mg
