Hickory Smoked Green Beans Recipe
Green beans are a classic side dish for any barbeque and are full of flavor. Cooked low and slow in the smoker with hickory wood and bacon, these are a crowd fave!
Prep Time15 mins
Cook Time3 hrs
Servings: 10 people
First, cut the ends off the fresh green beans. Cut green beans in half and add to a colander. Rinse the green beans well and set aside.
In a large pan, add in the chicken broth, apple cider, salt, and pepper. Add the fresh green beans and turn up the heat.
Blanch for about 3-4 minutes and then turn off the heat. Transfer the green bean mixture to a disposable aluminum pan. Make sure you do not drain the green beans. You want all the mixture going into the pan.
Transfer the green bean mixture to a disposable aluminum pan. Make sure you do not drain the green beans. You want all the mixture going into the pan.
Chop the bacon into bite size pieces and place on top of the green beans. Place the pan of green beans into the smoker and smoke uncovered for 3 hours.
Remove from the smoker and add sliced almonds on top. Serve immediately.
- Feel free to use either pork or turkey bacon.
Calories: 57kcal | Carbohydrates: 6g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 8mg | Sodium: 484mg | Potassium: 216mg | Fiber: 2g | Sugar: 2g | Vitamin A: 455IU | Vitamin C: 11.6mg | Calcium: 27mg | Iron: 1mg