Hickory Smoked Green Beans Recipe
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!
Servings: 10 people
- 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)
First, cut the ends off the fresh green beans. String the green beans and then cut them in half. Add them to a colandar 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 fresh green beans and turn up the heat.
Blanch the green beans for 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.
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 of green beans 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.
- You can use pork or turkey bacon for this recipe. Both taste great!
- When preparing the green beans, make sure to string them before cutting them in half. Noone wants to eat stringy green beans.
- Adding a bit of apple cider vinegar to these green beans helps bring out the flavor. Apple Cider Vinegar is acidic and has a sweet and tangy taste that pairs so well with the chicken broth and the salt that is cooked with the green beans.
- If there are leftovers, store in an airtight container and place in the refrigerator for up to 3-4 days.
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