|Mmm. Bacon Green Beans.|
My sister-in-law Heidi can COOK. Every time I eat at her house I come away with a new recipe or five. This one has quickly become one of my favorites that is currently a weekly side dish at my house. I'm not sure if my family loves these as much as I do, but I don't care. Even as leftovers these green beans are heavenly. Must be the bacon.
The high heat on these beans makes them a little charred on the outside, and the salty bacon along with the fabulous savory flavor of the shallots make this a fabulous sensory experience. Even if you're not a fan of green beans in general, you might like these. And they're easy. So easy.
I use the meat counter slab bacon for these green beans. My brother pointed out to me that bacon is really cheaper that way, and it's a thicker cut, so it feels meatier AND it doesn't burn with the high heat in this application.
Heidi's Bacon Green Beans
- 4-5 cups of washed and trimmed fresh green beans (I also like to cut them in half)
- 4-5 strips of thick cut bacon, cut into 1/4 inch strips (crosswise, not lengthwise)
- about 1/4 teaspoon salt
- 2 tablespoons finely chopped shallots
- Place a large cast iron skillet on the stove and turn the burner to medium high. Add bacon before the pan gets hot.
- Stir bacon until is just starts to render some fat.
- Add the green beans and continue to stir over medium high heat until green beans have some dark, almost burned spots.
- If bacon seems to be crisping up too soon, you can remove some of it, or turn the heat down a little.
- Sprinkle with salt and shallots, cooking another minute or so after the beans seem done.
- Transfer to a serving bowl and serve.