Aluminum pan containing green beans topped with bacon.
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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
Course: Side Dish, Sides
Cuisine: American
Servings: 10 people
Calories: 57kcal
Author: Amanda Mason

Ingredients

Instructions

  • 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.

Notes

  • Feel free to use either pork or turkey bacon.

Nutrition

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