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    Blistered Green Beans

    Blistered Green Beans

    Photo by courtneyepowell

    • Prep Time


    • Cook Time


    • Servings



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    • cup apple cider vinegar

    • ¼

      cup water

    • 2

      shallots, sliced

    • 2

      teaspoons sugar

    • teaspoons fine sea salt

    • ¼

      pound bacon, chopped (about 4 slices)

    • 2

      tablespoons extra-virgin olive oil

    • 2

      pounds green beans, trimmed

    • ½

      teaspoon ground black pepper

    • 4

      cloves garlic, thinly sliced

    • ½

      cup fresh cilantro leaves

    • 1

      fresh jalapeno pepper, thinly sliced*


    1. 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. 2. 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, jalapeno, bacon, and drained pickled shallots. From the Test Kitchen Note *Wear gloves when handling hot peppers because volatile oils can burn skin and eyes. Wash immediately if hands touch seeds or membranes.


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