Green Beans With Bacon And Shallots
As an Amazon Affilate, I earn commission on qualifying purchases.
Green beans with bacon and shallots are a delicious and easy side dish perfect for the holidays or a weeknight dinner. Tender green beans are blanched, then tossed with shallots and crispy bacon. With just three ingredients, this dish can be made in under 20 minutes or prepped ahead of time to serve later. This simple dish might just replace the carb and calorie heavy green bean casserole for Thanksgiving dinner!
Ingredients for green beans with bacon recipe
This recipe serves 4-5 and can easily be doubled. For best results, don’t substitute pre-packaged bacon bits. You can substitute turkey bacon you won’t get the same flavor as you would with real smoky bacon. Use fresh beans. Do not substitute canned green beans. (Recipe adapted from Bon Appétit, December 2000)
- Green beans
- Thick-sliced bacon (or pancetta)
- Shallots
- Butter
- Kosher salt and black pepper
How to prepare
- Wash, trim, and cut fresh green beans into 2″ pieces.
- Blanch green beans in a large pot of salted water for 3-4 minutes until crisp-tender. Don’t overcook. Drain and plunge green beans into an ice bath to stop them from cooking. Pat dry with paper towels. At this point, the green beans can be stored in the fridge in a plastic bag or airtight container until ready to finish.
- Finely chop shallots.
- Slice bacon into thin strips.
- In a large skillet or Dutch oven over medium heat, sauté bacon until crisp. Use a slotted spoon and place bacon on paper towels. Reserve about 1 Tablespoon bacon fat.
- Add butter to the skillet and melt over medium heat. Add the shallots and sauté until tender and golden.
- Add green beans and cook until heated, about 5 minutes. Add bacon and toss to mix. Season with salt and pepper to taste.
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Looking for more vegetable side dish recipes for your holiday meal?
Roasted Delicata Squash with Sage
Brussels Sprouts with Garlic, Red Pepper Flakes and Parmesan Cheese
Sweet Potatoes with Browned Butter and Sage
Green Beans with Bacon
Ingredients
- 1 lb fresh green beans washed, trimmed and cut into 2" slices.
- 3 slices bacon sliced
- 2 shallots finely chopped, (about 1/3 cup).
- 1 1/2 Tablespoons unsalted butter
- kosher salt to taste
- black pepper to taste
Instructions
- Wash and trim green beans. Cut into 2" pieces.
- In a large pot of boiling, salted water, blanch green beans for 3-4 minutes until crisp tender. Do not overcook.
- Drain green beans and rinse under cold water or plunge into an ice bath to stop them from cooking. Pat dry with paper towels. If not cooking immediately, store in an airtight container or plastic bag and refrigerate until ready to cook.
- In a large skillet, saute bacon over medium heat until crisp. Transfer cooked bacon with a slotted spoon onto paper towel. Reserve 1 Tablespoon bacon grease.
- In the same skillet, add butter and melt with bacon grease over medium heat. Add diced shallots and cook until tender and golden. Add green beans and toss until heated through, about 4-5 minutes. Add bacon and season with salt and pepper to taste.
- Store leftovers in an airtight container for up to three days.
