Pan-roasted green beans with smoky tomato bacon

By Wendy Andresen | Aug 29, 2018
Photo by: Wendy Andresen

Green beans are abundant at the farmers’ market now, and this simple but unusual recipe celebrates them and elevates them to a new level. Pan-roasting lets you cook them as crisp or as tender as you like them, and they’ll be glazed and glossy and toasted. You’ll need a sauté pan with a lid. The smoky tomato bacon can also be used to garnish other recipes, such as pasta.


1 pound green beans or green and wax, washed and stemmed

1 Tbsp. canola oil

1 or 2 cloves garlic, minced

1/2tsp. salt

1/2cup sun-dried tomatoes (dry, not oil packed), thinly sliced

2 tsp. reduced-sodium soy sauce

2 tsp. maple syrup

1/4 tsp. liquid smoke

balsamic vinegar, your best, for garnish

sesame seeds for garnish


1. Heat canola oil in a sauté pan on medium-high heat. When oil shimmers, add stemmed beans and salt. Cover the pan and reduce heat to medium low.

2. Cook beans, covered, for 20 to 25 minutes, until they’re as tender as you like, stirring them frequently until they’re browned and glossy. You might want to add a tiny bit of water if they seem too dry, but don’t add too much or they’ll steam instead of roasting.

3. Meanwhile, in a small bowl, make the tomato bacon by combining sun-dried tomatoes, soy sauce, maple syrup and liquid smoke. Stir occasionally until well coated.

4. When beans are almost done, add garlic and tomato bacon, stir, and continue to cook, covered, for another couple of minutes.

5. Tip the beans and bacon into a serving bowl and garnish with sesame seeds. Serve with a cruet of your best balsamic vinegar.

Some people like to pinch off the flower (pointy) end of the bean, but I don’t find it necessary. Go ahead and snap the beans into smaller pieces if you prefer, but I like to make things quick and easy and leave them whole.

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