Texas Roadhouse Green Beans

Why You’ll Love Texas Roadhouse Green Beans Recipe

I keep this recipe on repeat because it’s simple, hearty, and packed with flavor. I like how the smoky element infuses the green beans while the touch of acidity and sugar creates the perfect balance. It pairs perfectly with almost any main dish and always feels like a crowd-pleaser.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

6 slices smoked turkey strips 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 apple cider 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

Directions

I start by heating a large skillet over medium-high heat. Once the pan is hot, I add the chopped smoked turkey strips and cook them until lightly crisp, usually about 5 to 6 minutes, stirring often so they don’t stick or burn.

When they are nicely cooked, I add the diced white onion and cook it, stirring occasionally, until it softens, which takes about 5 minutes. After the onion has softened, I add the green beans, chicken broth, minced garlic, butter, apple cider vinegar, sugar, salt, and black pepper. I stir everything together until fully incorporated.

I then reduce the heat to low, cover the skillet with a lid, and let the green beans simmer for about 10 minutes, stirring occasionally, until they are tender. Before serving, I taste and adjust the seasoning with more salt or pepper if needed.

Servings and Timing

I usually get 6 servings from this recipe. Prep time takes about 15 minutes, cook time is around 25 minutes, and the total time comes to roughly 40 minutes.

Variations

I sometimes add a pinch of crushed red pepper flakes when I want a little heat. If I’m looking for extra richness, I stir in a bit more butter at the end. For a brighter flavor, I occasionally add a small squeeze of fresh lemon juice just before serving.

Storage/Reheating

I store leftover green beans in an airtight container in the refrigerator for up to three days. When reheating, I warm them gently in a skillet over low heat or in the microwave until heated through.

FAQs

Can I use fresh green beans instead of canned?

I can use fresh green beans, but I blanch them first to ensure they become tender.

Do I have to use low-sodium chicken broth?

I prefer low-sodium broth so I can control the salt level, but regular broth works if I adjust seasoning.

Can I make this recipe ahead of time?

I often make it a day ahead and reheat it before serving.

Is the sugar necessary?

I find the sugar balances the acidity and savory flavors, but I can reduce or omit it if desired.

Can I double this recipe?

I double it easily using a larger skillet or cooking in batches.

What kind of onion works best?

I like white onion, but yellow onion works just as well.

Why rinse the canned green beans?

I rinse them to remove excess sodium and improve the overall flavor.

Can I freeze leftover green beans?

I don’t usually freeze them, as the texture softens too much after thawing.

How do I keep the dish from drying out?

I make sure to keep the skillet covered while simmering so moisture stays locked in.

Can I add more garlic?

I sometimes add extra garlic when I want a stronger flavor.

Conclusion

I enjoy making these Texas Roadhouse-style green beans whenever I want a flavorful, comforting side dish. The savory, smoky notes combined with tender green beans and balanced seasoning make this recipe one I turn to again and again.