Hickory Smoked Green Beans Recipe

Aluminum pan containing green beans topped with bacon.

5 from 2 votes

Green beans are a classic side dish for any barbecues 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

Total Time3 hrs 15 mins

Course: Side Dish, Sides

Cuisine: American

Servings: people

Calories: 57kcal

Author: Amanda Mason

Equipment

Smoker

Ingredients

6 cups green beans, fresh
2 cups chicken broth
2 teaspoons apple cider vinegar
1 teaspoon ground pepper
½ teaspoon salt
6-8 slices bacon, bite size pieces
sliced almonds, (optional)
¼ cup onion, diced (optional)

Instructions

First, cut the ends off the fresh green beans. String them and then cut them in half. Add them to a colander and rinse well. Set aside.
In a large skillet on the stove top, add in the chicken broth, apple cider, salt, and pepper.
Add the beans, combine, and turn up the heat to medium-high.
Blanch for 3-4 minutes and then turn off the heat.
Transfer the mixture to a disposable aluminum pan. Make sure you do not drain. You want all the mixture going into the pan.
Chop the bacon into bite-size pieces and place on top of the green beans. If you're opting to add the diced onion add them here.
Place the pan into the smoker and smoke uncovered at 250°F for 3 hours.
Remove the pan from the smoker and add sliced almonds on top. Mix to combine and then serve immediately.

Notes

For this recipe, I add 1 Tablespoon of Liquid Smoke to the water. This helps contribute to the smokey flavor.
For this recipe, you can use pork or turkey bacon. Both taste great!
When preparing, make sure to string them before cutting them in half.
Adding a bit of apple cider vinegar helps bring out the flavor. Apple Cider Vinegar is acidic and has a sweet and tangy taste that pairs really well with the chicken broth and the salt.
If there are leftovers, store in an airtight container and place in the refrigerator for up to 3-4 days.

Nutrition