I did not have any shallots but added walnuts and a lot more lemon juice than the recipe calls for. This was even better as leftovers after the beans had a chance to soak in more of the lemon.
Green Beans with Bacon
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.
More From Cooking Light
- Calories: 46
- Calories from fat: 22%
- Fat: 1.1g
- Saturated fat: 0.4g
- Monounsaturated fat: 0.5g
- Polyunsaturated fat: 0.2g
- Protein: 2.5g
- Carbohydrate: 8g
- Fiber: 3.3g
- Cholesterol: 2mg
- Iron: 1.1mg
- Sodium: 93mg
- Calcium: 38mg
- 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
- 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.
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