Prep Time
20 Mins
Cook Time
20 Mins
Makes 8 servings

We loved the dash of dried crushed red pepper--it made the flavor lively, not hot.

How to Make It

Step 1

Cook beans in boiling salted water to cover in a Dutch oven over medium-high heat 4 minutes or until crisp-tender; drain. Plunge into ice water to stop the cooking process; drain and set aside.

Step 2

Cook bacon in a large skillet over medium-low heat until crisp; remove bacon, and drain on paper towels, reserving 1 1/2 Tbsp. drippings in skillet. Discard remaining drippings. Crumble bacon.

Step 3

Sauté mushrooms and shallots in hot drippings over medium-high heat 5 minutes or until shallots are tender. Add green beans and crushed red pepper; sauté 1 to 2 minutes or until thoroughly heated. Stir in crumbled bacon, 1/2 tsp. black pepper, and 1/4 tsp. salt.

Step 4

Asparagus With Mushrooms and Bacon: Substitute 2 lb. fresh asparagus for green beans. Snap off and discard tough ends of asparagus. Cut asparagus into 1 1/2- inch pieces. Proceed with recipe as directed, cooking asparagus pieces for 2 to 4 minutes.

Step 5

Sugar Snaps With Mushrooms and Bacon: Substitute 1 1/2 lb. sugar snap peas, trimmed, for green beans. Proceed with recipe as directed.

Ratings & Reviews

CaitInATL's Review

January 01, 2011
This was a really nice way to do green beans. Had this with a weeknight meal, but may even do for guests.

Momcooks6's Review

December 26, 2009
Made this for Christmas dinner. Easy and delicious. YUM>

ftcollinsco's Review

November 26, 2008
PERFECT - this is the perfect side for Thanksgiving or Christmas. It's delicious at room temperature, comes together in minutes, can be made the day ahead, and looks great on a platter. The only change was the addition of 1/2 tsp. truffle oil.