Green Beans with Bacon
This simple side is a classic crowd-pleaser. You can cook the green beans and bacon up to two days ahead; refrigerate them separately until you're ready to assemble the dish.
Yield: 12 servings (serving size: about 2/3 cup)
Ingredients
- 2 1/2 pounds green beans, trimmed
- 3 bacon slices
- 1/2 cup chopped shallots
- 1 teaspoon freshly squeezed lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Preparation
Cook green beans in boiling water for 5 minutes or until crisp-tender. Drain and plunge beans into ice water; drain.
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.
Nutritional Information
- Calories:
- 46 (22% from fat)
- Fat:
- 1.1g (sat 0.4g,mono 0.5g,poly 0.2g)
- Protein:
- 2.5g
- Carbohydrate:
- 8g
- Fiber:
- 3.3g
- Cholesterol:
- 2mg
- Iron:
- 1.1mg
- Sodium:
- 93mg
- Calcium:
- 38mg
Member Ratings and Reviews
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I made this as a side dish with beef tenderloin and it was great! Made the green beans really nice. The bacon and onions add something special, and the texture turns out great putting them in the cold water.01/03/10
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I think I undercooked the beans, but anything with bacon is good.12/30/09





