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Sautéed Haricots Verts with Bacon Breadcrumbs

Photo: Chris Court; Styling: Carla Gonzalez-Hart


Hands-on time 17 mins
Total time 25 mins

Serves 12 (serving size: about 3/4 cup)

Slender haricots verts get delightfully browned and crisp in the pan. A bacon breadcrumb topper makes them an instant crowd-pleaser.


  • 3 (12-ounce) packages haricots verts (French green beans), trimmed
  • 1 (1-ounce) slice sourdough bread, torn into pieces
  • 2 ounces thick-cut bacon, chopped
  • 1 tablespoon olive oil
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper

Nutrition Information

  • calories 65
  • fat 3.5 g
  • satfat 0.9 g
  • monofat 1.8 g
  • polyfat 0.5 g
  • protein 2 g
  • carbohydrate 7 g
  • fiber 2 g
  • cholesterol 3 mg
  • iron 1 mg
  • sodium 137 mg
  • calcium 33 mg

How to Make It

  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.

Cook's Notes

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