Sautéed Green Beans with Shallots & Bacon

Growing up, my Mom would always cook a mostly traditional Thanksgiving meal. For as long as I remember, we would have family (and sometimes, friends) over for a meal that left everyone in a heavenly food coma.

The one dish I don’t remember ever having was green bean casserole. Granted, my memory isn’t always the best (so please correct me if I’m wrong, Mom) but I’m pretty sure it wasn’t a part of our meal. I got around to trying some this year and let’s just say it’s not my cup of tea.

Instead of a casserole, I came up with this dish that sits a lot lighter in the stomach and leaves room for…more dessert, of course.

Crunchy, spicy green beans are mixed with the sweet mild flavor from the shallots and salty, crispy bacon. You can leave out the bacon or even substitute with turkey bacon but let’s be honest, it just won’t taste the same.
 photo DSC_0747_zps205e8da5.jpg
{Sorry for the terrible photo and presentation…it’s the only one I could snap before we devoured it!}

Sautéed Green Beans with Shallots & Bacon

  • Servings: 6-8
  • Difficulty: Easy
  • Print

2 pounds fresh green beans, ends trimmed
6 slices smoked applewood bacon, cooked and crumbled (Applegate’s Naturals is my favorite brand)
1 tbsp extra virgin olive oil
2 tbsp unsalted butter
3 garlic cloves, minced
2 small shallots, thinly sliced
2 tsp crushed red pepper flakes (or more if you like spice!)
Salt & pepper to taste

Prepare a large bowl with water and ice. Using a large stock pot, bring 4 quarts of water to a rolling boil. Add some salt and blanch green beans until bright green and tender crisp, about 2 minutes. Whatever you do, make sure the green beans are still slightly crunchy — overcooked beans are no bueno! Drain and shock in a bowl of ice water to stop from cooking. Cook bacon until crispy and once it’s cooled, crumble or cut into small pieces.

Heat a large skillet over medium heat. (You may need to do two batches if your skillet isn’t big enough.) Add the oil and butter. Add the garlic, shallots and red pepper flakes and sauté until fragrant, about 30 seconds. Toss the green beans into the skillet, continuing to sauté until coated in the oil mixture and thoroughly heated, about 5 minutes. Add in cooked bacon. Serve immediately. Best when eaten the same day. If it’s reheated, it tends to lose crunchiness.


2 thoughts on “Sautéed Green Beans with Shallots & Bacon

  1. A. Ester Vazquez says:

    Yea, you're right… no green bean casserole… I made a traditional one of those like 2 yr ago, its good, but heavy. Will definitely try this for Christmas this yr… but you know me, we do the good PR style Nochebuena… so its going to be food heaven this yr at my house…. too bad you're so far…

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