Green Beans with Shallots, Pecans, and Bacon
These green beans are fantastic at any time of year, but we typically serve them during Thanksgiving. For a quicker option, the bacon can be cooked in the microwave, but cooking it in the skillet allows you to use the extra bacon grease when cooking the green beans, which makes it all the more flavorful and decadent.
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Servings: 8 people
Calories: 399 kcal
Net Carbs: 9 g
Ingredients
- 2 1/2 lbs (1 kg) green beans, trimmed
- sea salt
- 1/2 lb (227 g) bacon
- 6 (6) large shallots, chopped
- 3 cloves (3 cloves) garlic
- 1 cup (99 g) pecans, toasted and chopped
- juice of 1/2 lemon
- freshly ground black pepper, to taste
Instructions
- Bring a large pot of salted water to a boil. Fill a large bowl with ice water and set aside. Blanch the green beans for about 3 minutes until bright green but still crisp. Drain the green beans into a strainer and shock the beans in the ice water to stop the cooking. This keeps them from getting soggy. Drain the beans fully and pat dry.
- Cook the bacon in a large, heavy skillet until crisp, about 5 minutes. Remove the bacon to a paper-towel lined plate to drain. Once drained and cooled, chop or break up the bacon into bits.
- Spoon off most of the excess bacon grease from the skillet, leaving behind about 2 Tbsp. Add the shallots to the pan and sauté until soft and translucent, 4 to 5 minutes. Sprinkle in the garlic and sauté until just fragrant, about 1 more minute.
- Add the green beans and the pecans to the pan, and cook until heated through, 5 to 6 minutes. Return the bacon to the pan, pour in the lemon juice, and toss. Season to taste with salt and pepper.
Nutrition
Calories: 399kcalFat: 37gSodium: 53mgNet Carbs: 9gSaturated Fat: 12gPotassium: 417mgCarbohydrates: 15gVitamin A: 985IUFiber: 6gVitamin C: 19mgSugar: 7gCalcium: 70mgProtein: 4gCholesterol: 27mgIron: 2mg
