Green Beans with Bacon and Shallots

Vicki Butts (lazyme)


These are great. I tried these one night at dinner with 6 people, and all agreed that they could eat these beans as the whole meal and forget everything else. I used pepper bacon which added a little more pizzazz.


★★★★★ 2 votes

15 Min
15 Min
Stove Top


  • 2 1/2 lb
    green beans, trimmed, cut into 2-inch pieces
  • 8 slice
    bacon, thinly sliced crosswise
  • 3 Tbsp
    unsalted butter
  • 2/3 c
    shallot, finely chopped (about 4 large)

How to Make Green Beans with Bacon and Shallots


  1. Cook beans in large pot of boiling salted water until crisp-tender, about 4 minutes.
  2. Drain. Rinse under cold water.
  3. Drain well. Pat dry with paper towels.
    (Can be prepared 6 hours ahead. Wrap in paper towels; enclose in resealable plastic bag and refrigerate.)
  4. Cook bacon in heavy large skillet over medium heat until crisp.
  5. Transfer to paper towels and drain.
  6. Discard all but 3 tablespoons bacon fat in skillet.
  7. Add butter to skillet and melt over medium heat.
  8. Add shallots and saute until tender and golden, about 4 minutes.
  9. Add beans and saute until heated through, about 6 minutes.
  10. Add bacon to skillet and toss to blend.
  11. Season to taste with salt and pepper.
  12. Transfer to bowl and serve.

Printable Recipe Card

About Green Beans with Bacon and Shallots

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: American

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