Fresh Green Beans with Bacon
These bacon green beans come together in a quick stovetop side dish with a tangy Dijon sauce. The fresh beans are cooked until just tender but still have a fresh snap in every bite. And the crispy bacon just makes every bit sing.
Servings: 4 servings
Calories: 136kcal
Ingredients
- 6 slices bacon chopped
- ⅓ cup minced shallot or onion
- ⅓ cup chicken broth or vegetable broth
- 1 pound fresh green beans ends trimmed
- 1½ teaspoon Dijon mustard
- ⅛ teaspoon black pepper to taste
Instructions
- Heat a large skillet over medium-high heat. Cook the bacon until crisp, about 6–7 minutes. Using a slotted spoon, transfer the bacon to a plate and set aside. Drain all but 2 tablespoons of the bacon fat from the skillet.
- Heat the olive oil in a large skillet over medium heat. Add the shallot and cook for 2 to 3 minutes to soften. Add the chicken (or vegetable) broth and mustard.
- Add the green beans and toss to coat, then cover the skillet. Cook for 6 to 8 minutes, until the green beans are bright green and still have a slight bite.
- Cook uncovered until the liquid has evaporated and the green beans are tender. Add the black pepper and stir the bacon back in.
Notes
- For brighter green beans: blanch the green beans and cook uncovered until the liquid evaporates.
Storing Leftovers
- Store leftover green beans in an airtight container in the fridge for up to 4 days.
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