Green Beans and Bacon

I was asked by a friend to bring “something green” to our Thanksgiving meal. Peas are my typical go-to green side vegetable, apart from a green salad, but I wanted to take it up a notch for my dear friends’ small gathering and make a more flavorful dish. I think French Green beans are a little more special and this recipe is sure to be a crowd pleaser.

Green Beans and Bacon

2 1/2 lbs. French Green beans
1/2 lb. bacon, roughly chopped
1 small onion, finely chopped
3 cloves garlic, minced
1/4 t red pepper flakes
1/2 cup chopped toasted pecans
Juice of 1/2 lemon
Freshly ground pepper

Blanch the green beans in a large pot of salted boiling water until bright green and crisp tender – about 5 minutes. Drain the beans in a colander and then pour them into a large bowl with ice water to “shock” them (stop the cooking). Drain.

Cook the bacon in a large sauté pan over medium-high heat until crisp. Remove the bacon to a paper towel lined plate to drain. Pour off the excess bacon grease, leaving 2 T in the pan. Add the onion to the pan and sauté over medium-high heat until soft and translucent. Add the garlic and red pepper flakes and sauté until fragrant, about 1 minute.

Add the reserved green beans and the pecans and stir until heated through. Return the bacon to the pan and pour in lemon juice and toss. Season as you like with salt and pepper.


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