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Green Beans with Bacon

Yield 12 servings (serving size: about 2/3 cup)
This simple side is a classic crowd-pleaser.  Toss cooked green beans with sauteed shallots, lemon juice, salt, and pepper, and top with crumbled bacon.

Ingredients

  • 2 1/2 pounds green beans, trimmed
  • 3 bacon slices
  • 1/2 cup chopped shallots
  • 1 teaspoon freshly squeezed lemon juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

Nutrition Information

  • calories 46
  • caloriesfromfat 22 %
  • fat 1.1 g
  • satfat 0.4 g
  • monofat 0.5 g
  • polyfat 0.2 g
  • protein 2.5 g
  • carbohydrate 8 g
  • fiber 3.3 g
  • cholesterol 2 mg
  • iron 1.1 mg
  • sodium 93 mg
  • calcium 38 mg

How to Make It

  1. Cook green beans in boiling water for 5 minutes or until crisp-tender. Drain and plunge beans into ice water; drain.

  2. Cook bacon in a Dutch oven over medium heat until crisp. Remove bacon from pan; crumble. Add shallots to drippings in pan; sauté 4 minutes or until tender. Add beans, juice, salt, and pepper to pan; toss to combine. Cook 5 minutes or until thoroughly heated, stirring often. Remove from heat. Sprinkle bacon over bean mixture; toss.

Cook's Notes

You can cook the green beans and bacon up to two days ahead; refrigerate them separately until you're ready to assemble the dish.

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.