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Green Beans With Shallots, Apple Cider, and Bacon


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  • 2 quarts water
  • 11/2 tsp salt, divided
  • 1 1/4 lbs fresh green beans, trimmed
  • 2 slices applewood-smoked bacon
  • 1/2 cup chopped shallots (about 4 medium)
  • 2 cloves, garlic, minced
  • 1/2 cup unfiltered apple cider
  • 1/2 cup unsalted chicken stock
  • 1 tbsp chopped fresh parsley
  • 1/4 tsp ground black pepper


Servings 6


Step 1

In a Dutch oven, combine 2 quarts water and 1 tsp salt; bring to a boil. Add beans; cook 8 minutes or until tender. Drain
In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove bacon from pan, and drain on paper towels. Reserve 2 tbsp bacon drippings in skillet. Add shallots and garlic; cook 2 minutes or until tender. Slowly add apple cider and chicken stock. Bring to a boil over medium-high heat. Cook 2 minutes or until mixture has reduced to 2/3 cup. Add beans; cook 3 minutes or until thoroughly heated.
Crumble bacon; sprinkle bacon, remaining 1/2 tsp salt, parsley, and black pepper over beans.


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