This Texas Roadhouse Green Beans recipe is an excellent replica of the popular restaurant side dish - a great copycat that's full of bacon and flavor.
This recipe uses canned green beans. If you prefer a green bean recipe that uses fresh or frozen green beans, you may love my Southern Green Beans or Crockpot Green Bean Casserole.
Serving suggestions include my Rice and Beef Tips, Slow Cooker London Broil, or Baked Mahi Mahi.
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💖 Why You'll Love These Green Beans
- Easy - Simple ingredients and simple instructions make for a great, easy side dish for any meal you're serving.
- Quick - Takes just 40 minutes from start to finish.
- Kid Friendly - No weird or unusual flavors or textures, so many kids will love these green beans!
🥘 Ingredients
Ingredient Notes:
- Bacon - Don't use super thick bacon - just use regular bacon that's fairly lean.
- Green Beans - I used regular canned cut green beans with regular salt levels. You should not need to add any salt to this recipe if you do.
- Onion - Use whatever variety of onion you have on hand. I used half of a large yellow onion because that's what I had. You can use Vidalia, white, red - each type will offer its own distinct flavor.
🔪 Making Texas Roadhouse Green Beans
Step 1: Cut bacon into pieces and cook in a medium size pan until crispy.
Step 2: Remove bacon from pan to a paper towel covered plate.
Step 3: Add chopped onion to bacon fat in the pan and cook until softened and lightly transparent.
Step 4: Pour drained beans and chicken stock into pan with onion and stir together. Add black pepper.
Step 5: Add bacon back to the pan and stir together.
Step 6: Cover and simmer on low to medium heat for 15-20 minutes. Taste and add salt if needed.
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💭 Expert Tips for the Best Green Beans
- This recipe calls for canned beans, as it's quicker and more authentic to the original recipe. You can use fresh or frozen, but the cook time will be longer.
- Drain the beans before dumping in the pan. The chicken stock will give a much better flavor than the bean liquid.
- For the bacon, I like to cut it up before adding it to the pan. This makes it easier to cook, avoiding the bubbling up of the long strips. Plus, you will want small pieces in the end for this recipe, so it's best to have them already cut up.
- Don't use super thick bacon. I used just normal thickness bacon with an average amount of fat. You want the bacon to be nice and browned, but it doesn't need to be super crispy. Thicker bacon takes longer to cook.
- For the onion, cut up in fairly small pieces in order to distribute the flavor better throughout the dish.
🧐 Recipe FAQs
Yes, you may use fresh or frozen, but canned is highly recommend for this recipe to be quick and more authentic to the original.
If you choose to use fresh or frozen, just add them (2-3 pounds fresh, 32-48 ounces frozen) when the recipe calls for adding the green beans and plan to cook for about 30 minutes longer so the beans are softened. Adding another cup of broth is also recommended, and salt will need to be added - I would start with 1 teaspoon and add more if needed at the end of the cook time.
They are so quick to make, you probably won't need to do that. However, you can cook them ahead and refrigerate until needed. Simply reheat over low to medium heat until heated through.
If you tried this Texas Roadhouse Green Beans Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it turned out in the 📝 comments below. Thanks for visiting!
📋 Recipe
Texas Roadhouse Green Beans Recipe (copycat)
Ingredients
- 6 slices bacon cut into pieces
- 1 cup onion about ½ large onion
- 1 cup chicken broth or stock
- 6 cups green beans fresh or frozen (heaping in the measuring cup)
- ½ teaspoon black pepper
- salt as needed
Instructions
- Cut bacon into pieces and cook in a medium size pan until crispy.
- Remove bacon from pan to a paper towel covered plate.
- Add chopped onion to bacon fat in the pan and cook until softened and lightly transparent.
- Pour drained beans and chicken stock into pan with onion and stir together. Add black pepper.
- Add bacon back to the pan and stir together.
- Cover and simmer on low to medium heat for 15-20 minutes. Taste and add salt if needed.
Notes
- Drain the beans before dumping in the pan. The chicken stock will give a much better flavor than the bean liquid.
- For the bacon, I like to cut it up before adding it to the pan. This makes it easier to cook, avoiding the bubbling up of the long strips. Plus, you will want small pieces in the end for this recipe, so it's best to have them already cut up.
- Don't use super thick bacon. I used just normal thickness bacon with an average amount of fat. You want the bacon to be nice and browned, but it doesn't need to be super crispy. Thicker bacon takes longer to cook.
- For the onion, cut up in fairly small pieces in order to distribute the flavor better throughout the dish. Any type of onion is fine to use - whatever you like and have on hand.
MM says
Can you make this a day in advance?
Sally says
I think it would work well ... just under cook it a little, as you will be reheating it and don't want it to over cook and make the beans mushy. Let me know how it turns out!
nancy k brown says
What else is in those green beans? Something sort of yellowish and rectangular shaped. Is it some sort of pasta? I don't think it's the onion because onion doesn't look that way.
Sally says
These green beans are a mixture of two different string beans I had in my garden this past year. I talk about what they are above in the post. I thought the color variations would be lovely in the dish. You can use whatever string beans you have available. Thanks for your question, Nancy!