Rating: 4 stars
15 Ratings
  • 5 star values: 7
  • 4 star values: 5
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0

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.

Melissa Williams
Recipe by Cooking Light November 2007

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Recipe Summary

Yield:
12 servings (serving size: about 2/3 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook green beans in boiling water for 5 minutes or until crisp-tender. Drain and plunge beans into ice water; drain.

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  • 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.

Chef's Notes

You can cook the green beans and bacon up to two days ahead; refrigerate them separately until you're ready to assemble the dish.

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 www.choosemyplate.gov.

Nutrition Facts

46 calories; calories from fat 22%; fat 1.1g; saturated fat 0.4g; mono fat 0.5g; poly fat 0.2g; protein 2.5g; carbohydrates 8g; fiber 3.3g; cholesterol 2mg; iron 1.1mg; sodium 93mg; calcium 38mg.
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