Prep 20 mins
Cook 0 mins
These are awesome. I tried these one night at dinner with 6 people, and all agreed that they could eat these beans as the whole meal and forget everything else. I used pepper bacon which added a little more pizzazz.
- 2 1⁄2 lbs green beans, trimmed, cut into 2-inch pieces
- 8 slices bacon, thinly sliced crosswise
- 3 tablespoons butter
- 2⁄3 cup shallot, finely chopped (about 4 large)
- Cook beans in large pot of boiling salted water until crisp-tender, about 4 minutes. Drain. Rinse under cold water. Drain well. Pat dry with paper towels. (Can be prepared 6 hours ahead. Wrap in paper towels; enclose in resealable plastic bag and refrigerate.)
- Cook bacon in heavy large skillet over medium heat until crisp. Transfer to paper towels and drain. Discard all but 3 tablespoons bacon fat in skillet. Add butter to skillet and melt over medium heat. Add shallots and sauté until tender and golden, about 4 minutes. Add beans and sauté until heated through, about 6 minutes. Add bacon to skillet and toss to blend. Season to taste with salt and pepper. Transfer to bowl and serve.
This recipe was fantastic. My kids like beans, but loved this recipe. This is definitely a keeper!
Wonderful green beans, in fact, I ate two helpings!!! I made them as written with two exceptions, used canned green beans and onions instead of shallots, as is what I had on hand. Great way to really add some flavor to plain old green beans. Thanks for posting another great recipe Lazyme. Made in honor of your win in the football pool.
I really love this method of cooking - really makes for a more elegant end-product. I cooked the beans for 5 minutes and the result was still very "crisp-tender". Next time I'll cook them 6 minutes so that we lean more towards the tender (my preference only). The shallots did make for a very mild taste - the whole effect was simply delicious and beautiful to look at as well. Definitely dinner-party worthy - thanks!