Salt and pepper to tastethis will vary as bacon and soy sauce are salty
Preheat oven to 350.
Lay strips of bacon on a rimmed baking sheet, bake in the oven for 15-20 minutes until cooked, but not crispy.
After cooking, transfer each piece to a plate lined with paper towel to absorb extra grease. Once cooled enough to handle, chop into pieces.
Bring a large pot of water to a boil.
Prepare an ice bath by placing 2 cups of ice cubes in a bowl, add very cold water, set aside.
Add the green beans to the boiling water and cook for 3 minutes.
Drain the beans and immediately put them in the ice bath to stop the cooking.
Cook the beans:
Place melted butter, sugar, soy sauce, and pressed garlic into a measuring cup or small bowl. Stir until combined.
Place the blanched green beans in a 9x13 baking dish.
Pour the sauce over and toss to coat the beans well.
Add the bacon over the top. Bake for 20-30 minutes. Serve immediately.
Blanching the green beans preserves their color and texture. It also prevents loss of the vegetable nutrients.
Blanching isn’t required, it just gives you a better result. I highly recommend it.
You can sub out pre-cooked store-bought bacon-- watch the ingredients though. Some of them have a strong maple flavor, which will affect the flavor of this recipe.
Save time by cooking and prepping the bacon, beans, and sauce ahead of time. Store separately. Let beans sit on the counter for 30 minutes to bring to room temperature. If you start with cold beans, you may need to increase cooking time.
Don’t overcook the bacon. It will crisp up and cook more when you’re cooking the entire dish in the oven. If you start with crispy bacon, it may burn.