Rating: 5 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 1
Ann Taylor Pittman
Recipe by Cooking Light July 2011

Gallery

Credit: John Autry; Styling: Cindy Barr

Recipe Summary

Yield:
4 servings (serving size: about 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large saucepan of water to a boil. Add beans; cook 5 minutes. Plunge beans into ice water; drain.

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  • Cook chopped bacon in a skillet over medium-high heat until crisp. Remove bacon, reserving 2 teaspoons drippings in pan. Add shallots; sauté 2 minutes. Add beans; sprinkle with pepper and salt. Cook 2 minutes. Top with bacon.

Nutrition Facts

76 calories; fat 3.6g; saturated fat 1.3g; sodium 231mg.
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