Skillet Green Beans

Photo: Hector Sanchez; Stylist: Buffy Hargett

Pencil-thin green beans laced with crispy bits of pan-fried bacon and Candied Jalapeños turn up the heat on tradition.

Yield: Makes 8 to 10 servings
Recipe from Southern Living

More From Southern Living


Ingredients

  • 2 pounds haricots verts (thin green beans), trimmed
  • 4 thick hickory-smoked bacon slices, cut crosswise into 1/4-inch-thick pieces
  • 6 large shallots, quartered
  • 1 tablespoon olive oil
  • 1/4 cup syrup from Candied Jalapeños
  • 2 tablespoons red wine vinegar
  • Kosher salt
  • Freshly ground black pepper
  • Candied Jalapeños
  • Field Pea Relish

Preparation

  1. 1. Cook green beans in boiling salted water to cover 3 to 4 minutes or until crisp-tender; drain. Plunge beans into ice water to stop the cooking process; drain.
  2. 2. Cook bacon in a large skillet over medium heat 5 to 6 minutes or until crisp. Remove with a slotted spoon, and drain on paper towels, reserving 2 Tbsp. drippings in skillet.
  3. 3. Sauté shallots in hot olive oil and reserved hot drippings over medium heat 8 to 10 minutes or until golden brown and tender. Stir in jalapeño syrup and vinegar. Increase heat to medium-high; add green beans. Sauté 5 minutes or until hot. Add salt and pepper to taste. Toss with bacon. Serve with jalapeños and relish.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Skillet Green Beans Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy