Texas Roadhouse green beans at home are fresh green beans simmered with crispy bacon, onion and garlic in chicken broth, with a little brown sugar, a splash of cider vinegar and a pinch of red pepper flakes. They come out tender, smoky, slightly sweet and peppery, just like the steakhouse side. This copycat takes 35 minutes and serves 4.
How to make Texas Roadhouse green beans: Crisp the bacon and set it aside. Soften the onion and garlic in the drippings, toss in the green beans, then add the broth, brown sugar, vinegar and red pepper flakes. Season, cover and simmer 20 to 25 minutes until tender, uncover to cook off extra liquid and top with the bacon.
Why You’ll Love Them
- Steakhouse flavor at home: smoky, savory and a little sweet.
- Fresh green beans: tender but not mushy.
- One skillet: bacon, aromatics and beans all cook together.
- Perfect side: goes with steak, chicken, pork chops and holiday dinners.
What Is in Texas Roadhouse Green Beans?
Copycat versions of the restaurant side build the same flavors: green beans cooked down with bacon and onion in a seasoned broth, with sugar for a hint of sweetness and black or red pepper for warmth. This recipe uses fresh beans, bacon drippings, onion, garlic, chicken broth, brown sugar and a splash of apple cider vinegar to balance the sweetness.
Ingredient Notes
Green beans: 1 pound fresh, trimmed. Canned or frozen work too; see the tips below.
Bacon: 4 slices, chopped and cooked crisp. The drippings flavor the beans.
Onion and garlic: 1 small onion, finely diced, and 2 cloves of garlic.
Chicken broth: 1 cup. Low-sodium lets you control the salt.
Brown sugar and vinegar: 1 tablespoon brown sugar and 1 teaspoon apple cider vinegar for sweet-tangy balance.
Red pepper flakes: 1/2 teaspoon, optional, plus salt and black pepper.
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Ingredients
- 1 lb fresh green beans, trimmed
- 4 slices bacon, chopped
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 cup chicken broth
- 1 tablespoon brown sugar
- 1 teaspoon apple cider vinegar
- 1/2 teaspoon crushed red pepper flakes (optional)
- Salt and black pepper, to taste
How to Make Texas Roadhouse Copycat Green Beans
1. Prep. Trim green beans, rinse under cold water, chop bacon, dice onion, and mince garlic.
2. Cook the bacon. In a large skillet over medium heat, cook the bacon until crispy. Remove and drain on paper towels.
3. Sauté the aromatics. In the same skillet with bacon drippings, sauté diced onion and minced garlic for 2-3 minutes until softened and fragrant.
4. Add beans and broth. Add green beans, tossing to coat in the drippings, onion, and garlic. Pour in chicken broth, covering the beans. Stir in brown sugar, apple cider vinegar, and crushed red pepper flakes (optional).
5. Simmer. Season with salt and pepper. Cover and simmer over medium-low heat for 20-25 minutes until tender but crisp.
6. Finish. Remove the lid, let excess liquid evaporate, and garnish with crispy bacon. Serve hot.
Tips for the Best Copycat Green Beans
- Cook the bacon crisp. Add it back at the end so it stays crunchy.
- Use the drippings. They’re where the smoky flavor comes from.
- Simmer covered, then uncovered. Covered softens the beans; uncovered concentrates the sauce.
- Taste before salting. Bacon and broth are salty.
- Don’t skip the vinegar. A small splash balances the sugar and bacon.
Canned or Frozen Green Beans?
Both work. Drain canned green beans and simmer them for less time, just until the flavors soak in, since they’re already soft. Frozen green beans can go straight into the skillet without thawing; they’ll release a little water, so cook them uncovered a few minutes longer at the end. Fresh beans give the best texture, tender with a slight bite.
How to Trim Green Beans Quickly
Line up a handful of beans on the cutting board with the stem ends even, then slice them all off in one cut. Turn the bunch around and trim the other ends if you like; the tails are tender and can stay. Rinse the beans in a colander and shake off the water before they go into the skillet, so they sauté instead of steaming. For bite-size pieces, cut them in half after trimming.
Variations
- Butter: stir in a pat of butter at the end for richness.
- Ham: use diced ham instead of bacon.
- More heat: add extra red pepper flakes or a dash of hot sauce.
- Potatoes: add diced red potatoes with the beans for a heartier side.
- Slow cooker: cook on LOW with the broth until very tender.
If you prefer fresh green beans, Green Bean Casserole Without Mushroom Soup bakes them under crisp fried onions.
If you like seasoned green beans, Green Bean Casserole with Worcestershire Sauce bakes them in a Worcestershire mushroom sauce.
Storage & Reheating
Refrigerate leftovers within 2 hours and eat them within 3 to 4 days. Reheat on the stove or in the microwave. Store the bacon separately so it stays crisp.
What to Serve With Them
Serve them with steak, grilled chicken, pork chops, meatloaf, mashed potatoes or cheesy Texas toast.
More steakhouse sides and copycats: Texas Roadhouse steak seasoning, copycat Cracker Barrel hashbrown casserole and copycat Ruth’s Chris potatoes au gratin. More green bean sides: smothered green beans and smothered green beans with potatoes.
Frequently Asked Questions
What is in Texas Roadhouse green beans?
Copycat versions use green beans, bacon, onion, broth, a little sugar and pepper.
Can I use canned green beans?
Yes. Drain them and simmer for less time.
Can I make them ahead?
Yes. Reheat on the stove and add the crispy bacon just before serving.
How do I keep them from getting mushy?
Simmer just until tender, then uncover to reduce the liquid instead of cooking longer.
Can I use ham instead of bacon?
Yes. Brown diced ham in a little butter and use it the same way.
Are they spicy?
Only mildly, from the red pepper flakes. Leave them out for a milder side.
How long do leftovers keep?
3 to 4 days in the refrigerator.
Final Notes
Crisp the bacon, use the drippings and simmer the beans until just tender. If you add butter or potatoes, tell me in the comments how they turned out.
Texas Roadhouse Copycat Green Beans
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Ingredients
- 1 lb fresh green beans trimmed
- 4 slices bacon chopped
- 1 small onion finely diced
- 2 cloves garlic minced
- 1 cup chicken broth
- 1 tablespoon brown sugar
- 1 teaspoon apple cider vinegar
- 1/2 teaspoon crushed red pepper flakes optional
- Salt and black pepper to taste
Instructions
- Trim green beans, rinse under cold water, chop bacon, dice onion, and mince garlic.
- In a large skillet over medium heat, cook the bacon until crispy. Remove and drain on paper towels.
- In the same skillet with bacon drippings, sauté diced onion and minced garlic for 2-3 minutes until softened and fragrant.
- Add green beans, tossing to coat in the drippings, onion, and garlic. Pour in chicken broth, covering the beans. Stir in brown sugar, apple cider vinegar, and crushed red pepper flakes (optional).
- Season with salt and pepper. Cover and simmer over medium-low heat for 20-25 minutes until tender but crisp.
- Remove the lid, let excess liquid evaporate, and garnish with crispy bacon. Serve hot.
Notes
Nutrition
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Nutrition values are estimates based on the listed ingredients and serving count. Actual values vary with brands, cuts and portion sizes.
