Simmered slow until tender, these Texas Roadhouse Copycat Green Beans are packed with crispy bacon, sweet sautéed onions, garlic, and a hint of sugar and red pepper flakes. They replicate the classic steakhouse side dish perfectly right on your stovetop.
Ingredients
- 5 slices thick-cut bacon, chopped into ½-inch pieces
- 1 medium yellow onion, finely diced
- 2 cloves garlic, minced
- 2 cans (14.5 oz each) cut green beans, drained (or 1.5 lbs fresh green beans, trimmed)
- 1 ½ cups chicken broth (or beef broth for a deeper, savory flavor)
- 1 tbsp granulated sugar
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp crushed red pepper flakes (optional, for mild warmth)
- Salt and freshly cracked black pepper, to taste
Instructions
- Crisp the Bacon: Place the chopped bacon in a large skillet or Dutch oven over medium heat. Cook for 6 to 8 minutes until the bacon is crispy and fat is fully rendered. Use a slotted spoon to transfer the crisp bacon to a paper-towel-lined plate, leaving the rendered fat in the pan.
- Sauté Onions & Garlic: Add the diced yellow onion to the hot bacon fat. Sauté for 4 to 5 minutes until soft and translucent. Add the minced garlic and cook for another 1 minute until fragrant.
- Combine & Season: Pour in the drained green beans and chicken broth. Stir in the sugar, garlic powder, onion powder, and red pepper flakes. Season with pepper and a small pinch of salt (the bacon and broth add natural saltiness).
- Simmer to Tender: Bring the liquid to a gentle boil, then reduce the heat to low. Cover and simmer for 15 to 20 minutes (or up to 30 minutes if you prefer extra tender, southern-style green beans).
- Finish & Serve: Stir half of the crispy bacon back into the green beans during the last 5 minutes of cooking. Garnish with the remaining crispy bacon on top before serving hot.
Pro Tips for Success
- The Steakhouse Secret: Texas Roadhouse uses beef broth and bacon drippings to achieve its deep, savory flavor. Swap half of the chicken broth for beef broth if you want an extra rich taste.
- Canned vs. Fresh: Canned green beans closely match the tender texture served at the restaurant, but fresh green beans trimmed and cut into 2-inch pieces work wonderfully—just simmer an extra 10 minutes until soft.