Slender haricots verts get delightfully browned and crisp in the pan. A bacon breadcrumb topper makes them an instant crowd-pleaser.

Diane Morgan
Recipe by Cooking Light November 2014

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Credit: Chris Court; Styling: Carla Gonzalez-Hart

Recipe Summary

hands-on:
17 mins
total:
25 mins
Yield:
Serves 12 (serving size: about 3/4 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place haricots verts in a saucepan of boiling water; cook 4 minutes. Drain and plunge into ice water; drain.

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  • Place bread in a mini food processor; pulse until coarse crumbs form. Heat a large nonstick skillet over medium-high heat. Add bacon to pan; cook 5 minutes or until crisp, stirring occasionally. Remove bacon to a small bowl with a slotted spoon. Add breadcrumbs to pan; sauté 2 minutes. Add breadcrumb mixture to bacon. Add oil to pan; swirl to coat. Add haricots verts; cook 5 minutes or until lightly browned, stirring occasionally. Sprinkle with breadcrumb mixture, salt, and pepper.

Chef's Notes

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

65 calories; fat 3.5g; saturated fat 0.9g; mono fat 1.8g; poly fat 0.5g; protein 2g; carbohydrates 7g; fiber 2g; cholesterol 3mg; iron 1mg; sodium 137mg; calcium 33mg.
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