Sauteed Green Beans with Bacon and Shallots

I love fresh green beans in any shape or form, but when you can mix them with bacon and caramelized shallots, I mean come on. It almost seems like I am cheating. I mean getting this much yummy flavor into something shouldn’t be this easy!

You get the sweet caramelized shallots bring out the sweetness of the green beans and the smoky saltiness of the bacon mixes well with the bites of ground pepper. The grassy-ness of the parsley brings out the fresh earthiness of the green beans while the lemon brightens the flavors, giving the meal a little zip.

Enjoy everyone!

Sauteed Green Beans with Bacon and Shallots

Sauteed Green Beans with Bacon and Shallots
Sauteed Green Beans with Bacon and Shallots

1 pound green beans, ends trimmed, strings removed (if any)


2-3 pieces bacon, cooked and crumbled (reserving 1 Tbsp fat)

2-3 large shallots, chopped

2 teaspoons butter

Freshly ground black pepper

handful of parsley, finely chopped

Lemon wedge

Blanch the beans in a large pot of boiling salted water about 4 minutes, or until they are crisp tender. Drain and place the beans in a bowl of ice water to stop the cooking. Drain again and set aside. (At this point you can make the beans a day ahead, store in refrigerator.)
Heat a large sauté pan on medium high heat. Add the bacon fat and add the shallots to the pan. Cook, stirring often, on medium high heat, until lightly browned.
Add butter to the pan; add the drained green beans and bacon. Season to taste with salt and pepper. Stir constantly until the beans are hot and are well mixed with the shallots and bacon. Serve immediately with a sprinkling of parsley and lemon wedges to squeeze over.

9 thoughts on “Sauteed Green Beans with Bacon and Shallots

  1. This a side dish at was very popular for many year – here in Sweden – still like it and do it – often served as a side dish to any steak of any kind or pork chops. Great flavors.

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