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.
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
How to Make It
Cook green beans in boiling water for 5 minutes or until crisp-tender. Drain and plunge beans into ice water; drain.
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.
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.
I made this recipe a while back last year, Thanksgiving 2012. I was cleaning out my recipes and noticed I did not rate this whike I was deleting it. Hmm...remembered why I was sending it away. If you like bacon I think this may be a naughty recipe good for occasions like Thanksgiving. I have personally adopted a cleaner approach towards eating and found this dish to be very greasy. My not so health conscious guests did not like it for the same reason. If the vegetables in your area, for me the fertile grounds of Central Coast, California, are just good and fresh use the rest of the recipe omiting bacon. We like our beans al dente with almonds, salt & pepper, a bit of parm and lemon. It was different. I would rather save my calories and fat for other goodies like PIE!
I subbed turkey bacon for regular bacon which didn't generate much fat to cook the beans in so I lightly lined the pan with extra virgin olive oil before adding shallots. The beans were very crisp and it tasted great.