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

Pencil-thin green beans laced with crispy bits of pan-fried bacon and Candied Jalapeños turn up the heat on tradition.

Recipe by Southern Living July 2013

Gallery

Credit: Hector Sanchez; Stylist: Buffy Hargett

Recipe Summary

Yield:
Makes 8 to 10 servings
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook green 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.

    Advertisement
  • Cook bacon in a large skillet over medium heat 5 to 6 minutes or until crisp. Remove with a slotted spoon, and drain on paper towels, reserving 2 Tbsp. drippings in skillet.

  • Sauté shallots in hot olive oil and reserved hot drippings over medium heat 8 to 10 minutes or until golden brown and tender. Stir in jalapeño syrup and vinegar. Increase heat to medium-high; add green beans. Sauté 5 minutes or until hot. Add salt and pepper to taste. Toss with bacon. Serve with jalapeños and relish.

Advertisement