Slender haricots verts get delightfully browned and crisp in the pan. A bacon breadcrumb topper makes them an instant crowd-pleaser.
Serves 12 (serving size: about 3/4 cup)
1. Place haricots verts in a saucepan of boiling water; cook 4 minutes. Drain and plunge into ice water; drain.
2. Place bread in a mini food processor; pulse until coarse crumbs form. Heat a large nonstick skillet over medium-high heat. Add bacon to pan; cook 5 minutes or until crisp, stirring occasionally. Remove bacon to a small bowl with a slotted spoon. Add breadcrumbs to pan; sauté 2 minutes. Add breadcrumb mixture to bacon. Add oil to pan; swirl to coat. Add haricots verts; cook 5 minutes or until lightly browned, stirring occasionally. Sprinkle with breadcrumb mixture, salt, and pepper.