Side Dishes
Recreating Outback Restaurant's signature green beans at home delivers that perfect balance of smoky, buttery, and crispy textures you crave. The secret lies in perfectly crisped bacon bits layered over tender green beans in a velvety almond butter sauce—just like the restaurant version.
I've tested countless variations to nail the right consistency and flavor profile, ensuring every bite feels like a taste of Outback.
What makes this recipe work is the combination of high-quality ingredients and precise technique. You'll need fresh green beans blanched to maintain their vibrant color and crisp texture, crispy bacon bits for that signature smoky flavor, and a smooth almond butter sauce that's rich yet not overly sweet.
The key is balancing the sauce's creaminess with just enough salt and pepper to enhance the natural flavors of the vegetables.
By the time you plate these green beans, you'll have a side dish that's crispy on the edges, tender in the center, and topped with perfectly browned bacon bits that add a smoky depth.
The almond butter sauce ties everything together with its buttery richness, creating a dish that's as impressive as it is delicious. This is the kind of recipe that elevates any meal from ordinary to restaurant-quality.
Serve alongside grilled steak, chicken, or even as a standalone appetizer—these green beans are versatile enough for any occasion. The method is straightforward, but the results are undeniably restaurant-worthy. Let’s get started on creating your perfect Outback-style side dish at home.
Ingredients for outback restaurant green beans
Fresh green beans, smoky bacon, and velvety almond butter—this side dish delivers Outback's signature crispy-buttery magic.
| Ingredient | Amount | Notes |
|---|---|---|
| Fresh Green Beans 🥦 | 1 ½ lb | Trimmed, ends cut off |
| Thick-Cut Bacon 🥓 | 6 oz | Chopped into small bits |
| Unsalted Butter 🧈 | ½ cup | Cold, cubed for sauce |
| Creamy Almond Butter 🥜 | ¼ cup | Natural, unsweetened |
| Heavy Cream 🥛 | ½ cup | Full-fat for richness |
| Fresh Garlic Cloves 🧄 | 3 cloves | Minced, for sauce |
| Diamond Crystal Kosher Salt 🧂 | 1 tsp | For seasoning sauce |
| Freshly Ground Black Pepper 🌶️ | ¼ tsp | Light hand for balance |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed |
| Granulated Sugar 🍬 | ½ tsp | Balances almond sweetness |
| Toasted Slivered Almonds 🥜 | 2 tbsp | Garnish, optional |
The green beans need to stay vibrant and crisp. Trader Joe's or local farmers markets have the freshest, brightest ones—look for ones that snap when bent. If using frozen, thaw and pat completely dry before cooking. The bacon should be thick-cut; Oscar Mayer or Applegate are reliable brands. For the almond butter, 365 by Whole Foods or Marukyu are my go-tos—they're smooth and unsweetened. The key is balancing the sauce's richness with just enough acidity from lemon juice to cut through the fat.
No thick-cut bacon? Regular bacon chopped extra small works, but it'll be less crispy. Sub almond butter for peanut butter (same amount) if you're avoiding nuts, though the flavor will shift slightly. Fresh garlic is a must—pre-minced jars lose their punch. The sugar is optional but helps balance the almond butter's natural sweetness. If you want extra crunch, toast the slivered almonds in a dry pan for 2-3 minutes before adding them. For a lighter version, swap heavy cream for light cream—just know the sauce won't be quite as rich.
Bacon bits crisp up best when made fresh, but you can prep them ahead and store in the fridge for 3-4 days. The almond butter sauce keeps well in the fridge for 5 days—just reheat gently before serving. Green beans reheat beautifully, so make extra for leftovers. To serve like Outback, pile the beans high on the plate, drizzle with sauce, and scatter bacon bits on top. Garnish with toasted almonds right before eating so they stay crisp.
Why You'll Love This Recipe
- Two-Ingredient Magic: The bacon and almond butter combo is where this dish gets its soul—crispy, salty, nutty, and rich all at once. Honestly, I didn’t believe it’d work until I tasted it, but now it’s my go-to for that restaurant-style depth.
- One-Pan Wonder: No chopping, no fuss—just trim the beans, crisp the bacon in the same pan, then toss everything together. Between us, I’ve made this while scrolling through my phone because it’s that unfussy.
- Weeknight Crowd-Pleaser: This feeds six without breaking a sweat, and the leftovers? Still delicious the next day straight from the fridge. My husband’s a picky eater, but he asks for seconds every time.
- Budget Luxury: Thick-cut bacon and almond butter feel fancy, but they stretch further than you’d think. I’ll be real: the creamy sauce makes it taste like a splurge, even when I’m pinching pennies.
Step-by-step instructions for Outback-style green beans
Here's how to recreate that iconic restaurant dish at home with rich, crispy bacon and velvety almond sauce.
Cook the Green Beans Until Crisp-Tender
Trim the ends from the 1.5 lb fresh green beans and cut them into 2-inch pieces. In a large skillet, melt 2 tablespoons of the 0.5 cup unsalted butter over medium-high heat until it foams. Add the green beans in a single layer and cook for 5-6 minutes, stirring occasionally, until they develop bright green color and slight char marks.
Add ¼ cup water to the skillet, cover with a lid, and let steam for 3-4 minutes until the green beans are crisp-tender with a slight bite. They should be bright green and hold their shape when pierced with a fork. Remove from heat and set aside, keeping them warm.
Cook the Bacon Until Crispy
In the same skillet (no need to clean it—the bacon fat will flavor the sauce), add the 6 oz chopped thick-cut bacon. Cook over medium heat for 8-10 minutes, stirring occasionally, until the bacon is golden brown and crispy. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving the rendered fat in the skillet.
Here's the thing—don't drain the bacon fat. That golden liquid is packed with flavor and will form the base of your sauce. If you see the fat starting to smoke, reduce the heat slightly to medium-low and let it render slowly. You'll need about 3 tablespoons of this bacon fat for the sauce.
Make the Almond Sauce
Reduce the heat to low and add the remaining 3 tablespoons of cold cubed unsalted butter to the skillet with the bacon fat. Stir until the butter melts completely, about 1 minute. Add the 3 minced fresh garlic cloves and cook for 30 seconds until fragrant but not browned.
In a small bowl, whisk together the 0.25 cup creamy almond butter, 0.5 cup heavy cream, 1 tsp diamond crystal kosher salt, 0.25 tsp freshly ground black pepper, 0.5 tsp granulated sugar, and 1 tbsp lemon juice. Slowly pour this mixture into the skillet with the garlic and bacon fat, whisking constantly to combine. Simmer for 2-3 minutes until the sauce thickens slightly and coats the back of a spoon.
Combine Everything for Perfect Balance
Return the cooked green beans to the skillet with the sauce and toss gently to coat them evenly. Add the crispy bacon back to the skillet and stir to distribute it throughout the green beans. Taste and adjust the seasoning if needed—you might want to add a pinch more salt or a splash of lemon juice to balance the flavors.
Let the mixture simmer together for 1-2 minutes to let all the flavors meld. The green beans should be coated in the rich almond-bacon sauce with crispy bacon bits throughout. If the sauce seems too thick, add 1-2 tablespoons of water to loosen it to your desired consistency.
Serve with Crispy Topping
Transfer the green beans to a serving dish and sprinkle with the 2 tbsp toasted slivered almonds. These add a delightful crunch that contrasts beautifully with the creamy sauce. Serve immediately while the green beans are still crisp-tender and the bacon is perfectly crispy.
This dish tastes best right out of the pan when all the components are at their peak—crispy bacon, tender green beans, and that velvety almond sauce. The combination of smoky bacon, nutty almond butter, and bright lemon creates a flavor profile that's both comforting and sophisticated, just like the restaurant version.
Pro Tips For Making Outback Restaurant Green Beans
- CUT BACON TO ¼-INCH THICKNESS: Thick-cut bacon is great, but for even cooking and crispier edges, slice it into ¼-inch strips before frying. I used to fry whole slices and end up with uneven doneness—this way, every piece gets that perfect crunch without burning.
- BLANCH BEANS FIRST: Drop green beans into boiling water for 2 minutes before adding them to the bacon pan. This stops them from steaming and turning soggy when they hit the cold cream sauce later. (Yes, even if you’re impatient like me—trust the process.)
- WHISK ALMOND BUTTER FIRST: Warm the creamy almond butter with a splash of heavy cream before adding the rest—it dissolves smoother and avoids clumpy lumps in the sauce. I learned this the hard way after scraping globs off my plate for three dinners.
- SIMMER SAUCE LOW AND SLOW: Once the sauce comes together, reduce heat to a bare simmer and let it thicken for 3–4 minutes. Rushing it makes the sauce split or taste raw. Low heat = creamy perfection, not a gluey mess.
Dietary considerations for these flavors
Gluten-Free Adaptations
This recipe is naturally gluten-free, but I always double-check my ingredients to ensure no cross-contamination. The almond butter sauce uses heavy cream and butter, which are gluten-free, while the bacon and green beans are typically safe.
I store gluten-free oats in my pantry as a backup in case I need to thicken the sauce further—just whisk in 1 tablespoon of cooked oats if it's too thin. 🥜
Nut-Free Substitutions
If you're avoiding nuts, swap the almond butter for ¼ cup creamy peanut butter (unsweetened) or even ¼ cup tahini for a sesame twist. The peanut butter version will have a slightly different flavor profile but still delivers that creamy richness.
For extra protein, add 2 tablespoons of nutritional yeast to the sauce—it adds a cheesy depth that works surprisingly well. 🥜
Dairy-Free Options
For a dairy-free version, replace the butter with ½ cup dairy-free butter (like Miyoko's) and swap heavy cream for ½ cup full-fat coconut milk. The coconut milk adds a subtle sweetness that pairs beautifully with the bacon and green beans.
I also recommend adding 1 teaspoon of lemon juice to brighten the flavors and balance the richness of the coconut milk. 🥥
Lower-Carb Adjustments
To make this dish lower in carbs, skip the toasted almonds and focus on the crispy bacon and green beans. The almond butter sauce already provides a satisfying richness without added carbs.
For extra flavor, sprinkle with ½ teaspoon of smoked paprika before serving—it mimics the smoky depth of the bacon without extra calories. 🌶️
Vegetarian Twist
For a vegetarian version, replace the bacon with 6 oz of crispy chickpeas (store-bought or homemade). Toss them in the skillet until golden and crunchy, then proceed with the recipe as written. The chickpeas add a satisfying crunch and a boost of plant-based protein.
You can also add 1 tablespoon of maple syrup to the sauce for a touch of sweetness that complements the almond butter. 🌱
Nutrition facts
Frequently asked questions
Can I use frozen green beans instead of fresh?
Yes, but with one critical step: thaw and pat them completely dry first. Frozen beans often have excess moisture that can make them soggy. Spread them on paper towels for 10 minutes before cooking to ensure they crisp up properly. Fresh beans will always give you that signature Outback bright green color, but frozen works in a pinch.
How do I get the bacon extra crispy like Outback's?
Use thick-cut bacon and cook it low and slow over medium heat for 8-10 minutes. The key is patience—don't rush it! Stir occasionally to render the fat evenly. For maximum crispiness, transfer the bacon to a wire rack set over a baking sheet and bake at 400°F for 5 minutes after initial cooking. This removes excess fat while keeping it perfectly crunchy.
What if my almond butter sauce is too thick?
Simply add 1-2 tablespoons of warm water or heavy cream while whisking constantly. The sauce should coat the back of a spoon but still be smooth enough to drizzle. For a quicker fix, place the sauce in a small saucepan and warm gently over low heat while stirring—this often loosens the texture naturally. If it's still too thick, a splash of lemon juice can help thin it out slightly.
Can I make this ahead of time?
Cook the green beans and bacon separately, then store them in the fridge for up to 2 days. Reheat the beans in a skillet with a little butter, then warm the sauce separately. Combine just before serving to maintain crispiness. For the sauce, you can make it up to 3 days ahead—just reheat gently before using. The toasted almonds should always be added fresh for maximum crunch.
What's the secret to keeping the green beans bright green?
Don't overcook them! Blanching in boiling water for 2-3 minutes before finishing in the skillet preserves their color. Also, avoid using too much water when steaming—just ¼ cup is enough. The butter should be melted but not browned when added, and cooking should be done over medium-high heat for quick, even cooking. Acid (like lemon juice) helps maintain color too.