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Spicy Fire-Roasted Green Beans Recipe

I don’t even know where to start, except to say these Fire-Eater green beans are absolutely incredible. These are not mild, wimpy beans — they have real kick. They also feature creamy melted cheese and smoky, crispy bacon. This dish is all about bold flavor and heat. The recipe makes a large amount (you’ll need two 9″ x 13″ baking dishes), so warn anyone who doesn’t like spicy food. Trust me — they’re just flat-out good.

Fire-Eater Green Beans

This Is Not Grandma’s Bean Casserole

If you want to turn the heat and flavor up even more, use a Mexican-style Velveeta instead of regular. You could skip the cheese and the beans would still be tasty, but the cheese sends this recipe into bean paradise. I don’t recall ever seeing cheese in a baked green bean dish before — and now I’m thrilled I do.

Also try my grilled sausage with potatoes and green beans for another hearty, savory side.

Fire-Eater Green Beans

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5 from 1 vote

Fire-Eater Green Beans

These green beans pack heat, cheese, and bacon into a deeply flavorful side dish.
Course Side
Cuisine American
Keyword green beans, spicy
Prep Time 15 minutes
Cook Time 1 hour 35 minutes
Total Time 1 hour 50 minutes
Servings 12
Calories 249kcal
Author Based on a recipe from The Cooking Channel

Equipment

  • Mixing Bowl
  • Baking Dish (two 9″ x 13″ pans)

Ingredients

  • 4 (28 ounce) cans cut green beans, drained
  • 1 pound bacon, chopped, cooked until crisp and drained
  • 1 tablespoon Fire-Eater seasoning (or freshly ground black pepper)
  • 6 large jalapeños, seeded and minced
  • 1 large white onion, chopped
  • 1 (10 1/2 ounce) can cream of chicken soup, undiluted
  • 1 pound Velveeta cheese, cut into small cubes (use Mexican blend for extra spice)

Instructions

  1. Preheat oven to 350°F (175°C).
  2. In a very large bowl, combine the drained green beans, cooked bacon, Fire-Eater seasoning, minced jalapeños, chopped onion, and undiluted cream of chicken soup. Mix until evenly combined.
  3. Spray two 9″ x 13″ baking dishes with non-stick spray and divide the bean mixture between them.
  4. Bake for about 1 1/2 hours, or until the onions are tender and the mixture is bubbling.
  5. Remove from oven, distribute the cheese cubes evenly over each pan, cover, and let stand 5 minutes so the cheese softens and melts.
  6. Gently mix the melted cheese into the beans and serve warm.

Notes

Use Mexican blend Velveeta for a lightly spicy twist, or regular Velveeta for a creamier, milder finish.

Nutrition

Calories: 249 kcal
|
Carbohydrates: 7 g
|
Protein: 12 g
|
Fat: 19 g

Nutritional values are approximate.