Texas Roadhouse Green Beans
Posted: 11/03/26
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Every bit as tasty as the original, this copycat Texas Roadhouse green beans recipe takes only 25 minutes to cook and combines tender green beans, crispy bacon, and sautéed onions to recreate one of their most popular sides! Pair this with any of their mains—I put together an easy copycat roundup to help you build your meal!
Why You’ll Love This Recipe for Texas Roadhouse Beans
- This isn’t your average side dish! Texas Roadhouse green beans are savory, a little tangy, and a little sweet. If you’re a fan of the OG restaurant version, you’ll absolutely LOVE this at-home copycat!
- With only 15 minutes of prep and 25 minutes to cook the beans, this is a super easy recipe to pull off. After crisping up some bacon, green beans are cooked in bacon fat with onion, garlic, spices, a touch of sugar, vinegar, and chicken broth. Everything goes in one skillet!
- We love versatility around here, and these green beans are yummy for any weeknight dinner or for a different take on classic green bean casserole; it works beautifully for holiday meals too!
Cheryl’s Tested Notes & Tips
- Keep those bacon drippings in the pan. The onion cooks right in them, building that smoky flavor into the dish, which is signature Texas Roadhouse!
- Just simmer a short while. The canned green beans are already cooked, so those precious 10 minutes are about allowing them to absorb flavor. To prevent the beans from breaking apart, stir gently.
Ingredient Notes
Green beans – yup, we’re using canned green beans. Buy the cut version for that restaurant-style texture. Drain and rinse them super well so any leftover liquid doesn’t dilute the broth and seasonings.
Bacon – my picks for bacon? Regular-cut smoked bacon crisps fast and mixes so well with the beans. I’m also partial to hickory-smoked. Steer clear of maple-flavored bacon; it might make the dish a bit too sweet. Chop your bacon before cooking so it’s distributed evenly throughout the beans.
Chicken broth – adds that extra bit of savory flavor. I use low-sodium to control the salt level. I mean, the bacon and canned beans already contain a lot of salt! You can use regular broth too, but wait to season at the end.
Red wine vinegar – keep the amount you add small. We want a little brightness without making the beans taste overly vinegary.
Ways to Eat Copycat Texas Roadhouse Green Beans
- Just regular old dinner. If you want to up your green beans game, serve alongside baked ribs, grilled chicken, meatloaf, or even salmon.
- As a holiday side. Tradition is wonderful, but so is introducing something new, and these incredibly tasty beans won’t last lo.ng at the holiday table. It tastes amazing with bacon wrapped turkey breast, filet mignon, or these oven roasted turkey legs (they are so juicy and go so well with these green beans!)
- With other Texas Roadhouse dishes. I already alluded to it, but I created a roundup of their biggest hits, and eating a meal around this concept really brings the restaurant experience home!
Storage & Make-Ahead Tips
- Refrigerator: Store for up to 4 days, and keep the beans in the cooking liquid so they stay moist. I reheat it on low heat until warmed through. If the skillet is dry, add a splash of chicken broth.
- ͏Make︊ 󠅟͏͏͏͏͏͏͏ahead:︊ 󠅟͏͏͏͏͏͏͏Do︊ 󠅟͏͏͏͏͏͏͏the︊ 󠅟͏͏͏͏͏͏͏whole︊ 󠅟͏͏͏͏͏͏͏recipe︊ 󠅟͏͏͏͏͏͏͏up︊ 󠅟͏͏͏͏͏͏͏to︊ 󠅟͏͏͏͏͏͏͏1︊ 󠅟͏͏͏͏͏͏͏day︊ 󠅟͏͏͏͏͏͏͏ahead,︊ 󠅟͏͏͏͏͏store in the fridge, and reheat before your guests arrive. One thing I’d do is save the bacon until you’re ready to serve it. It stays crispy that way!
I don’t advise freezing this because the beans are canned; thawing it out will turn into a mushy mess!
Recipe FAQs
Can I use fresh or frozen beans?
I really wouldn’t! The texture and taste will be too different from the OG version. We want that soft texture that we love so much!
How do I keep the bacon crispy?
Since the bacon does soften when combined with the beans and cooking liquid, you could reserve a few bits and sprinkle them in and blend gently. It’ll taste amazing!
Can I make this without sugar?
Of course! Just omit it and adjust the beans to your liking! But the sugar does balance out the vinegar and savory aspects of the dish, which is why I always add it.
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Texas Roadhouse Green Beans
This at-home version of a popular restaurant side dish tastes just like the original!
servings
Ingredients
- 6 slices bacon chopped
- ½ cup diced white onion approximately half of 1 medium onion
- 2 16-ounce cans green beans drained, rinsed
- ½ cup low-sodium chicken broth
- 1 tablespoon minced garlic approximately 3 large cloves
- 1 tablespoon butter
- 1 tablespoon red wine vinegar
- 1 teaspoon granulated sugar see Notes
- ½ teaspoon salt more or less to taste
- ¼ teaspoon freshly cracked black pepper more or less to taste
Equipment
- Large skillet with lid
- large wooden spoon
Instructions
- Heat large skillet over medium-high heat. When pan is hot, add 6 slices bacon (chopped) and cook until bacon is just crisp, approximately 5 to 6 minutes. Stir often to prevent bacon sticking and burning.
- When bacon is crispy, add ½ cup diced white onion to skillet. Cook, stirring occasionally, until onion has softened, approximately 5 minutes.
- When onion has softened, add 2 16-ounce cans green beans (drained and rinsed), ½ cup low-sodium chicken broth, 1 tablespoon minced garlic, 1 tablespoon butter, 1 tablespoon red wine vinegar, 1 teaspoon granulated sugar, ½ teaspoon salt, and ¼ teaspoon freshly cracked black pepper to skillet. Stir to fully incorporate ingredients.
- Once ingredients are fully incorporated, reduce heat under skillet to low. Cover skillet with lid and simmer until green beans are tender, approximately 10 minutes, stirring occasionally.
- After 10 minutes, taste green beans and add salt and/or pepper as needed. When satisfied with flavor, transfer green beans to serving dish or divide into individual portions and serve warm.
Notes
- Green Beans: Texas Roadhouse uses canned green beans, so we did, too! You can use fresh or frozen green beans instead, but you’ll end up with a slightly different flavor and texture.
- Salt: If you use regular chicken broth (rather than low sodium), taste the green beans before adding the ½ teaspoon salt. You may find it’s not needed.
- Make it Keto: Replace the sugar with Granular Swerve or omit the sweetener entirely.
Nutrition Information
Serving: 1serving | Calories: 167kcal | Protein: 6g | Fat: 11g | Saturated Fat: 4g | Trans Fat: 0.1g | Total Carbs: 13g | Fiber: 4g | Sugar: 6g | Net Carbs: 9g | Vitamin C: 20mg | Cholesterol: 20mg | Sodium: 412mg | Potassium: 398mg | Calcium: 65mg | Iron: 2mg
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
I plan to make this for 30 people. I’ll make them the day before in a cast iron Dutch oven and refrigerate them overnight. How long should I cook them for at first, and then how long do you think it will take to reheat them in the Dutch oven the next day?
Hi Debra! For a large batch, it will definitely need more time to simmer. Just keep an eye on them and continue stirring every so often until they are tender! For reheating: bring the Dutch oven back to room temp for 20–30 minutes before reheating if you can (this helps it heat more evenly). Then reheat on the stovetop over medium-low heat, covered, stirring every 5–10 minutes — this usually takes 25–35 minutes for a full pot to heat through evenly. If you have a food thermometer, check that it reaches 165°F in the center before serving, since that’s the safe reheating temperature for food that’s been refrigerated. I hope this helps!
Very very good!!! My grandson who has texture issues and very hard to please loved this recipe which was a huge milestone for him! So easy, too!
We’re so glad they were a hit! Thanks for sharing!
Great recipe
We’re so glad you enjoyed it!
I get requests to make this for gatherings. I love having a “signature side” that people love. My question is can I make this a day ahead of time and warm right before eating?
Absolutely! We’re so glad it’s a favorite! 😊
I made these and they tasted amazing. I want to make them to take to a Family reunion. I’d need to make them ahead of time and take them to the event. Do you think they would keep well if I transfer them to a crock pot to keep warm for several hours?
That should be fine! 😊
If you were going to waterbath the finished product how long would you have to process it?
Hi Deborah! We have not tested that with this recipe, so we can’t say for sure. Be sure to let us know if you try it!
Because of the bacon, it needs to be pressure canned, water canning will not be safe. *Maybe* if you left out the bacon and prepared that when you wanted to open the can, water canning would work out; however, I question whether there is enough acidity in this recipe to water can safely. I also wonder if the fat rendered from the bacon and used to cook the rest of the dish would make canning turn rancid even with pressure canning. Maybe draining a lot of fat after the bacon cooking step, but then the delicious bacon fat wouldn’t come through the rest of the recipe.
I cannot tell you how long to pressure can this as most pressure canning recipes come from tried and tested sources for safety and longevity, but from my understanding, you can take your prepared dish and exact recipe to your county/state USDA extension office and they can figure that out for you. Idk how much or if they charge for that.
I hope this helps and whatever canning method you choose, you’re able to figure out how to keep it safe to eat and super yummy! I think that you want to can this for later is a great idea and if you find a safe way to do it, I’d love to know what you found out so I can try it too.
Thank you for the helpful tips, Erika!
I love this recipe! Ever since I found it a couple years ago it’s been my go-to green bean recipe. I even made it for the big family Thanksgiving dinner, as we know that’s a huge honor.
We’re so happy to hear it’s a go-to! Thanks for sharing! 😊
Growing up my mom used to make these all the time! Can’t wait to have them again!! Can I make these a couple hours ahead of time so as not so pressed for time before we sit down to eat?
Of course! 😊