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.
Cooking Light NOVEMBER 2007
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.
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