✔ Updated · clearer bacon step, fresh-bean times + calories
These Cracker Barrel green beans are a copycat-style take on the soft, smoky, country-style beans from the Southern restaurant chain. They’re my go-to side when I can’t get to our local Cracker Barrel off I-40.
At a glance
The one tip that matters: Cook the bacon until it's lightly browned but not crisp before the beans go in. It keeps simmering for 40 minutes, so crisp bacon at the start ends up hard and burnt.
Canned cut green beans go into the pot with all their liquid, along with diced bacon, a finely chopped onion, a little sugar and plenty of black pepper, then simmer low and covered for about 40 minutes. The long, gentle cook is the point: the beans turn tender and soak up the bacon flavor. Fresh-bean times, calories and make-ahead tips are below.
Why You'll Love These Green Beans
- Six pantry ingredients: canned green beans, bacon, onion, sugar, salt and pepper.
- One pot, mostly hands-off, with 5 minutes of prep and a low simmer that does the rest.
- A classic Southern side for meatloaf, fried chicken, ham or a holiday table.
What Makes Cracker Barrel-Style Green Beans Different?
Most modern green bean recipes aim for bright, crisp-tender beans. Country-style beans like these go the other way: they simmer low and covered for a long time until they're soft, olive-green and full of smoky bacon flavor. The can liquid, a little rendered bacon fat, a pinch of sugar and a good amount of black pepper make a light, savory broth that the beans soak up.
Because they're made from canned beans, they're an easy, inexpensive side for any night. For more country-store favorites, browse our Cracker Barrel copycat recipes.
Step-by-Step Photos
Here's how it comes together. Exact amounts, times and temperatures are in the recipe card below.
Tips for Success
- Keep the can liquid. The liquid from the cans is what the beans simmer in, and it carries the bacon flavor through the pot. I drained it once, and that pot tasted flat. Only add water if the pan starts to look dry.
- Don't crisp the bacon first. Cook it until the fat renders and it's lightly browned. It has another 40 minutes in the pot, and crisp bacon turns hard.
- Chop the onion finely. Small pieces melt into the beans as they simmer instead of sitting there as big chunks.
- Salt last. Canned beans and bacon both bring plenty of salt. Taste at the end, and use low-sodium canned beans if you're watching salt.
- Go low and slow. Keep the heat low with the lid on. This is meant to be a soft, Southern-style green bean, not a crisp-tender one.
Cracker Barrel Green Beans (Copycat)
6
servings5
minutes45
minutes90
kcal50
minutesCopycat-style Cracker Barrel green beans: canned cut green beans simmered low and slow with diced bacon, finely chopped onion, a little sugar and plenty of black pepper until soft, smoky and savory, Southern country-style.
Ingredients
5 slices thick-cut bacon, cut into 1/2-inch pieces
1 small yellow or white onion, finely diced
3 cans cut green beans (14.5 oz cans), with their liquid
1 1/2 teaspoons granulated sugar
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt, to taste (add at the end)
1/4 cup water, only if needed
Directions
- Cook the Bacon
- Put the bacon pieces in a heavy, high-sided saucepan or Dutch oven and set it over medium heat. Cook, stirring now and then, for 5 to 6 minutes, until the fat has rendered and the bacon is cooked through and lightly browned but not yet crisp.
- Add the diced onion and cook in the bacon fat for 2 to 3 minutes, stirring, until it softens.
- Simmer the Beans
- Pour in the green beans with all their liquid from the cans. Stir in the sugar and black pepper. Don’t add salt yet; the canned beans and bacon are already salty.
- Bring to a gentle simmer, then turn the heat to low, cover with a tight-fitting lid and cook for 40 minutes, stirring every 10 minutes. If the pan looks dry, add a splash of water, up to 1/4 cup.
- Taste and add salt and more pepper if needed. Serve hot with a slotted spoon and a little of the cooking liquid spooned over.
Notes
- Your choice of bacon will influence the taste of this dish. We like our copycat Cracker Barrel green beans to stay close to the restaurant style, so we use unsmoked bacon. If you want a variation in taste, give smoked a go!
- It is vitally important that you don’t cook these beans over too high a heat. A low simmer is more than adequate.
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Canned vs. Fresh Green Beans
The recipe card uses canned beans, which give the softest, most restaurant-like result. Fresh or frozen beans work too; they just need liquid and a little more time. In summer I use fresh beans from my garden.
| Beans | Amount | Liquid | Simmer time (covered, low) |
|---|---|---|---|
| Canned cut green beans | 3 cans (14.5 oz each) | The liquid from the cans | 40 minutes |
| Fresh green beans | 1 1/2 lb, trimmed and cut into 1 1/2-inch pieces | 1 1/2 cups chicken broth | 45 to 60 minutes, until soft |
| Frozen cut green beans | 1 1/2 lb (no need to thaw) | 1 cup chicken broth | 30 to 40 minutes |
Serving, Make-Ahead and Variations
- Serve with: our Cracker Barrel meatloaf and Cracker Barrel carrots for a full country-style plate, or with fried chicken, ham or pork chops.
- Make ahead: cook them a day early, refrigerate, and reheat gently. The flavor deepens overnight.
- Holidays: double the recipe in a large Dutch oven; the simmer time stays about the same.
- Add potatoes: add 2 small peeled, diced potatoes with the beans and simmer until tender, about 40 minutes.
- Smoky swap: use a smoked ham hock or diced ham in place of the bacon.
- A little heat: add a pinch of red pepper flakes with the black pepper.
Frequently Asked Questions
How does Cracker Barrel make its green beans?
The restaurant doesn't publish its recipe, but the beans taste like the classic Southern method: canned green beans simmered low for a long time with bacon or pork, onion, a little sugar and black pepper. This copycat-style recipe follows that method.
How many calories are in these green beans?
Made as written, each of the 6 servings is about 90 calories, with most of the fat coming from the bacon. Using center-cut bacon or 3 slices instead of 5 brings it down further.
Can I use fresh green beans?
Yes. Use about 1 1/2 pounds of trimmed fresh green beans cut into 1 1/2-inch pieces and 1 1/2 cups of chicken broth in place of the can liquid. Simmer covered on low for 45 to 60 minutes, until they're as soft as you like.
Should I drain the canned green beans?
No. Add them with their liquid, which is what they simmer in. If you prefer less salt, drain one of the three cans and replace its liquid with water or low-sodium broth.
Can I make them ahead?
Yes. They reheat very well and many people think they taste better the next day. Cool, then refrigerate in an airtight container for up to 4 days and reheat gently on the stove or in the microwave.
How do I make them without bacon?
Skip the bacon and soften the onion in 2 tablespoons of butter or oil, then add a pinch of smoked paprika or a few drops of liquid smoke for the smoky flavor. Use vegetable broth in place of some of the can liquid if you like.
🦃 Planning the big dinner? Here are all our copycat Thanksgiving side dishes, casseroles and pies in one place.
🎄 Planning Christmas dinner? See all our Christmas side dishes next to the mains and a make-ahead timeline.
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