This blistered green beans recipe is the perfect side dish to pair with any dinner. You’re going to enjoy crunching into the crispy, brown bacon and savory, flavor-filled green beans. Making this recipe is quick, easy, and versatile, so you can serve it with chicken, steak, fish, or whatever other meal you have planned.
Bacon Cooking Tips
Whether you're serving bacon with blistered green beans or are eating it by itself in the morning, here are some quick tips for cooking bacon.
- Avoid crowding the skillet. Placing too many pieces in the skillet at once will prevent the bacon from cooking evenly, causing the strips to turn out limp instead of crispy. Instead, allow about an inch of space between each strip of bacon. Make it in multiple batches if necessary.
- Avoid cooking cold bacon. If you place cold bacon in a hot pan, it could make the strips too flabby. It’s best to remove your bacon from the fridge 15 minutes before cooking to get the best tasting bacon.
- Add water to the pan. When cooking bacon, add a little water to the pan to keep the meat moist and tender. This will also prevent your bacon from splattering and lowers the chance of it burning.
Ingredients
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⅓ cup apple cider vinegar
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¼ cup water
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2 shallots, sliced
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2 teaspoon sugar
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1 ½ teaspoon fine sea salt
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¼ pound bacon, chopped (about 4 slices)
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2 tablespoon extra-virgin olive oil
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2 pound green beans, trimmed
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½ teaspoon ground black pepper
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4 cloves garlic, thinly sliced
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½ cup fresh cilantro leaves
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1 fresh jalapeño pepper, thinly sliced*
Directions
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Simmer Shallots
For pickled shallots, in a small saucepan bring vinegar, water, shallots, sugar, and 1 teaspoon of the salt to simmering. Remove from heat and let stand until ready to use.
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Brown Bacon and Green Beans
In a very large skillet, cook bacon over medium heat for 6 to 8 minutes, until browned and crisp. Transfer to paper towels to drain, leaving fat in skillet. Add oil to fat in skillet and increase heat to high. Add beans, the remaining 1/2 teaspoon salt, and the pepper. Cook for 8 to 10 minutes, stirring occasionally, until beans are blistered and crisp tender. Stir in garlic and cook 1 to 2 minutes, stirring until garlic is browned. Season with salt and pepper to taste. Transfer beans to a serving platter, then top with cilantro, jalapeño, bacon, and drained pickled shallots.
*
Wear gloves when handling hot peppers because volatile oils can burn skin and eyes. Wash immediately if hands touch seeds or membranes.
Nutrition Facts (per serving)
| 114 | Calories |
| 8g | Fat |
| 9g | Carbs |
| 3g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 10 | |
| Calories 114 | |
| % Daily Value * | |
| Total Fat 8g | 10% |
| Saturated Fat 2g | 10% |
| Cholesterol 8mg | 3% |
| Sodium 432mg | 19% |
| Total Carbohydrate 9g | 3% |
| Total Sugars 4g | |
| Protein 3g | 6% |
| Vitamin C 13.6mg | 15% |
| Calcium 40.4mg | 3% |
| Iron 1.1mg | 6% |
| Potassium 248mg | 5% |
| Folate, total 32.3mcg | |
| Vitamin B-12 0.1mcg | |
| Vitamin B-6 0.2mg | |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
