Brown sugar green beans have been on my Thanksgiving table since the first time I hosted a Caribbean Thanksgiving. Back then I called them rasta green beans, for the red, yellow and green peppers I tossed in. Over the years the recipe got simpler and better: now it’s just garlic, crispy shallots and brown sugar cooked into a light caramel, the kind of sweet, savory side that balances all the rich holiday food.
New photos coming soon! I’ve updated this recipe with shallots and optional bacon, and I’m reshooting the step-by-step photos to match.
Sautéed Green Beans Recipe
During the holidays, it can be hard to fit a vegetable side in with all the rich and decadent food, but I’ve learned to keep it simple.
These brown sugar green beans are simple but loaded with flavor. Sautéing green beans with shallots, garlic and brown sugar, plus crispy bacon if you like, is a delicious way to dress up your veggies.
Why You’ll Love This Green Beans Recipe
- Quick & Easy: This is the perfect side dish when you want a meal in 30 minutes or less. I make them for every holiday gathering because they require minimum effort to make and can be prepped ahead of time.
- Tasty: Adding sugar to the vegetables enhances the flavor. It’s a good way to get picky eaters to eat their veggies.
- Customizable: Make them with or without bacon. I’ve also made them with julienned bell peppers, carrots, zucchini and yellow squash. Feel free to mix it up!
Ingredients for Brown Sugar Green Beans
I love how versatile this recipe is. Here’s what you’ll need.
- Green beans: Ensure your string beans are firm to the touch and don’t have any spots or wrinkles. Wash them and then trim or snap off the ends because they are tough.
- Salt: Coarse kosher salt for the blanching water and to taste.
- Bacon (optional): Thick-cut bacon, chopped small. Its fat replaces the oil.
- Oil: A neutral oil for the sauté. Skip it if you’re using bacon.
- Shallots: Thinly sliced. They cook until crisp and add a mild, sweet onion flavor.
- Garlic cloves: Slice fresh garlic.
- Brown sugar: The combination of sweetness with the natural earthiness of the vegetable deepens the flavor and makes this dish mouthwatering.
See recipe card for quantities.
How to Make Brown Sugar Green Beans
Blanch
Start by blanching the green beans. Add them to a large pot of salted boiling water and cook for 3 minutes.
Then transfer them to a bowl of ice and water and let them cool. This step is important to stop the beans from cooking and help them keep their crunch. Drain them well.
Sauté
If you’re using bacon, cook it in a large skillet over medium heat until crisp, then remove it and leave the fat in the pan. Without bacon, warm the oil in the skillet over medium heat.
Add the shallots to the bacon fat (or oil), then add the sliced garlic. Cook until the shallots are crisp, about 3 minutes. Then add the brown sugar and stir until it melts into a light caramel, about 1 to 2 minutes. I am not trying to make “burn sugar” the way Guyanese do for stews, just a light caramel that still keeps its sweetness.
Add the blanched green beans and toss for 3 to 5 minutes, until they’re coated and hot. Season with salt to taste, stir the bacon back in and serve.
Storage
Once they have cooled down, store leftovers in an airtight container in the fridge for up to 5 days. For longer storage, freeze them for up to 3 months. Reheat them in the microwave or over medium-low heat on the stovetop.
Recipe Variations
- Original Rasta Green Beans: Add 1 julienned red and 1 yellow bell pepper with the green beans.
- No Pork: Use smoked turkey bacon, or skip it. The shallots and caramel carry plenty of flavor.
- Soy: Add umami flavor with 1-2 tablespoons of soy sauce.
- Sugar-Free: Skip the brown sugar and use ¼ cup coconut aminos for sweetness and color.
Tips for the Best Green Beans
- Blanch before sautéing. Blanching keeps them bright green and crisp-tender.
- Avoid overcooking them, as they can become mushy. Cook them just until they are tender-crisp for the best texture.
- With bacon, taste before salting. Bacon is salty, so you may not need much.
- For the best flavor and texture, serve them immediately after cooking.
Frequently Asked Questions
Yes. Blanch and chill the green beans up to 2 days ahead, then sauté them with the caramel right before serving.
Yes. A quick blanch and an ice bath keep them bright green and crisp-tender, so they only need a few minutes in the pan.
To enhance the taste, add seasonings like sugar or salt. Using aromatics like garlic or onions works too. Sauces also contribute to overall taste. Consider adding a spritz of fresh lemon juice.
Trim them to remove the rough, fibrous ends. Ensuring they are the same size also helps with even cooking.
Brown Sugar Green Beans (With or Without Bacon)
Equipment
- Large Pot
- Large Skillet
Ingredients
- 1 lb green beans trimmed
- 1 tsp coarse kosher salt for the blanching water
- 4 strips thick-cut bacon chopped small (optional)
- 2 tbsp neutral oil skip it if using bacon
- 3 shallots thinly sliced
- 5 cloves garlic thinly sliced
- 2 tbsp brown sugar or 1 tbsp for less sweet
- coarse kosher salt to taste
Instructions
- Bring a large pot of water to a boil and add 1 tsp coarse kosher salt. Add the green beans and blanch for 3 minutes, then move them to a bowl of ice water. Drain well.
- If using bacon, cook it in a large skillet over medium heat until crisp, then remove it and leave the fat in the pan. Without bacon, warm the oil in the skillet over medium heat.
- Add the shallots, then the sliced garlic. Cook until the shallots are crisp, about 3 minutes.
- Add the brown sugar and stir until it melts into a light caramel, about 1 to 2 minutes.
- Add the green beans and toss for 3 to 5 minutes until coated and hot. Season with salt to taste, stir the bacon back in and serve.
Notes
- With bacon: bacon is salty, so taste before adding any salt.
- No pork? Use smoked turkey bacon, or skip it. The shallots and caramel carry plenty of flavor.
- Make ahead: blanch and chill the green beans up to 2 days ahead, then finish them in the skillet right before serving.
- Original rasta green beans: add 1 julienned red and 1 yellow bell pepper with the green beans.
Nutrition
The information listed in the recipe card is an estimate provided by an online nutrition tool. The tool evaluates ingredient names and amounts then makes calculations based on the number of servings listed for the recipe. It is provided as a general guideline and not as a precise calculation. For precise nutrition information please feel free to add the ingredients to your preferred nutrition calculator or consult a doctor or licensed nutritionist.
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natalia Says
I used to think green beans was such a boring dish! You have added so much flavor to this recipe and I love it! Thank you!!!
Althea Brown Says
Thank you