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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 12 |
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This simple side is a classic crowd pleaser. You can cook the green beans and bacon up to days ahead; refrigerate them separately until you're ready to assemble the dish. The nutritional value of these is awesome! Cooking Light Magazine, 11/2007 edition. This recipe was among some ideas for Diabetics. Ingredients:
2 1/2 lbs green beans, trimmed |
3 slices bacon |
1/2 cup chopped shallot |
1 teaspoon fresh lemon juice |
1/4 teaspoon salt |
1/4 teaspoon fresh ground black pepper |
Directions:
1. Cook green beans in boiling water for 5 minutes or until crisp-tender.
2. Drain and plunge beans into ice water; drain.
3. Cook bacon in a Dutch oven over medium heat until crisp.
4. Remove bacon from pan; drain on paper toweled dish, then crumble.
5. Add shallots to drippings in pan; sauté 4 minutes or until tender.
6. Add beans, juice, salt, and pepper to pan; toss to combine.
7. Cook 5 minutes or until thoroughly heated, stirring often.
8. Remove from heat.
9. Sprinkle bacon over bean mixture; toss.
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