Photo: Iain Bagwell; Styling: Heather Chadduck
Hands-on Time
30 Mins
Total Time
30 Mins
Yield
Makes 8 to 10 servings

How to Make It

Step 1

Cook 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.

Step 2

Cut shallots crosswise into thin slices; separate into rings. Pour oil to depth of 1 inch into a heavy saucepan; heat over medium-high heat to 350°. Fry shallots, in batches, 1 to 2 minutes or until crisp. Remove from skillet using a slotted spoon; drain on paper towels.

Step 3

Cook vinegar and sugar in a large skillet over medium-high heat, stirring often, 5 to 6 minutes or until reduced to 3 Tbsp. Stir in butter until blended. Add beans, and sauté 5 minutes or until thoroughly heated; season with salt and pepper to taste. Arrange on a serving platter. Top with shallots, almonds, and bacon. Serve immediately.

Ratings & Reviews

hilten703's Review

hilten703
October 15, 2014
i love balsamic, and could practically drink balsamic reduction, but something about this combo with bacon just wasn't right. too many good things all together don't add up to a good result. i would just cook the beans with shallots, maybe add bacon, and they would be terrific.

Trendewende's Review

Trendewende
November 20, 2013
These were great! I wanted to make a green bean recipe that didn't involve the typical cream of mushroom soup etc. The balsamic and the saltiness of the bacon was wonderful. I used regular green beans, as the tiny ones weren't available yet. This made a nice veggie side dish to my Turkey and Mashed Potatoes.