These are a good southern style recipe. The beans were just right in terms of texture and the flavor was mild but nice. I thought the lemon would be weird, but it wasn’t! Great side dish that I will certainly repeat!
Green Beans with Bacon
This simple side is a classic crowd-pleaser. You can cook the green beans and bacon up to two days ahead; refrigerate them separately until you’re ready to assemble the dish.
Yield: 12 servings (serving size: about 2/3 cup)
Source: Cooking Light, November 2007
2 1/2 pounds green beans, trimmed
3 bacon slices
1/2 cup chopped shallots
1 teaspoon freshly squeezed lemon juice
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Cook green beans in boiling water for 5 minutes or until crisp-tender. Drain and plunge beans into ice water; drain.
Cook bacon in a Dutch oven over medium heat until crisp. Remove bacon from pan; crumble. Add shallots to drippings in pan; sauté 4 minutes or until tender. Add beans, juice, salt, and pepper to pan; toss to combine. Cook 5 minutes or until thoroughly heated, stirring often. Remove from heat. Sprinkle bacon over bean mixture; toss.
Calories: 46 (22% from fat), Fat: 1.1g (sat 0.4g,mono 0.5g,poly 0.2g), Protein: 2.5g, Carbohydrate: 8g, Fiber: 3.3g, Cholesterol: 2mg, Iron: 1.1mg, Sodium: 93mg, Calcium: 38mg