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Green Beans with Bacon and Shallots


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  • 2 1/2 * 2 1/2 pounds green beans, trimmed, cut into 2-inch pieces
  • 8 * 8 bacon slices, thinly sliced crosswise
  • 3 * 3 tablespoons butter
  • 2/3 * 2/3 cup finely chopped shallots (about 4 large)


Servings 8


Step 1

Cook beans in large pot of boiling salted water until crisp-tender, about 4 minutes. Drain. Rinse under cold water. Drain well. Pat dry with paper towels. (Can be prepared 6 hours ahead. Wrap in paper towels; enclose in resealable plastic bag and refrigerate.)

Cook bacon in heavy large skillet over medium heat until crisp. Transfer to paper towels and drain. Discard all but 3 tablespoons bacon fat in skillet. Add butter to skillet and melt over medium heat. Add shallots and sauté until tender and golden, about 4 minutes. Add beans and sauté until heated through, about 6 minutes. Add bacon to skillet and toss to blend. Season to taste with salt and pepper. Transfer to bowl and serve.

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