Skillet Green Beans

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


  • 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


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. 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. 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.


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Skillet Green Beans Recipe