Elizabeth Laseter
Active Time
7 Mins
Total Time
25 Mins
Yield
Yield: serves 4 (about 1 cup)

Green beans with bacon is the quintessential fall side dish—it’s craveworthy, comforting, and crowd pleasing. This easy recipe has everything you love about the classic preparation but with significantly less fat and sodium. Shallots and garlic kick up the green beans’ flavor, toasted pecans add crunch and fiber, and center-cut bacon lends a salty punch without tons of sat fat. Last but not least, utilizing the rendered bacon grease in the skillet eliminates the need for butter. Trust us, you’ll want to bookmark this stunning side for your holiday gatherings.

How to Make It

Step 1

Fill a large pot with water. Bring to a boil; add green beans. Cook until crisp-tender, about 3 minutes. Transfer beans to a bowl of ice water to stop cooking. Drain the beans and set aside.

Step 2

Heat a large skillet over medium-low heat. Add bacon and cook until crispy, about 10 minutes. (Don’t rush this step—the secret to perfectly crisp bacon is cooking it low and slow.) Remove bacon with a slotted spoon and drain on paper towels. Set aside.

Step 3

In the same skillet, cook shallots and garlic in rendered bacon fat over medium heat until fragrant, about 2 minutes. Stir in salt and pepper. Deglaze with white wine, scraping to release browned bits from the surface of the skillet. Cook until liquid is reduced by half; stir in lemon juice.

Step 4

Add cooked green beans back to skillet, tossing to combine with shallots and garlic. Cook until warmed, about 1 minute. Remove from heat; toss with pecans and bacon, and serve.

Chef's Notes

You can toast the pecans in the oven, but you can also do it in a small skillet over medium-low heat—just make sure to stir the nuts often to prevent them from burning.

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