This is a great side for almost any main course and makes great leftovers. This recipe is ideal because you can cook the green beans ahead of time and finish them minutes before your main course is done. Cooling the beans under water will help them to keep their beautiful green color and stop them from cooking further.
Serves 8-10 as a side
Prep time: 15 min
Cook time: 15 min
HINT: Can be made ahead and reheated. One less thing you have to time perfectly!
2 ½ pounds green beans or haricot verts, cut into 2 inch pieces
8 uncured bacon slices, cut into thin strips
3 tablespoons of butter
⅔ cup shallots, finely chopped (about 4 large)
- In a large pot of salted boiling water, cook the beans for 4 minutes.
- In a colander, drain and rinse the beans under very cold water until they are cold to the touch. Pat dry with a clean kitchen towel or paper towel and set aside.
- If you are going to store the beans to prepare later, wrap them in paper towel, put them in a plastic bag and refrigerate. They can be prepared up to 6 hours ahead.
- In a large skillet over medium heat, cook the bacon until crisp. Transfer to a paper towel lined plate.
- Add the butter to skillet with the bacon fat and melt over medium heat.
- Add the shallots and sauté until tender and golden brown; about 4 minutes.
- Add bacon and green beens back to the skillet and combine.
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