Really Good Green Beans
I started to call these the best green beans in the world. Then I started to call them mmmmmm green beans, or no more gloppy soup green beans. Then I just decided to call them really good green beans.
My niece came to stay with me for a short time until she could find her own place. While planning a menu I discovered she has issues with green beans. She complained that on every holiday one of the family members brings green bean casserole. She says why can’t somebody just bring green beans with no gloppy soup with all processed ingredients with all those crappy preservatives in it. Please no grey green beans she begged. I think this recipe is easier than opening a can of soup and should solve the gray green bean issue.
I got this recipe from my daughter and she got it from a co-worker. She said she served these at a dinner party. She said all around the table she started hearing mmmmmm. When she looked up they were all tasting the green beans. What the heck? Then she tried them, and she gave a little mmm herself. She said they were really worth sharing so I am.
Please blanch your fresh green beans. I know your busy, but take this one extra step. Pretty please. Drop them in well-salted boiling water for 6 minutes – test taste for tenderness. Drop them in ice water to shock them. Drain on a rack or paper towels. Proceed with dinner prep.
There is a little bit of a dressing that goes on these green beans, but a lot of flavor.
Fine dice some bacon. I usually cut the ends from a package of bacon and freeze it to use in a dish like this. Sauté until almost crisp – remove from skillet. I drained off the bacon grease and replaced the fat with olive oil. Be sure to leave the fond in the bottom of the pan – that’s the flavor. I used shallots, but if you can’t find any you can use an onion, just fine dice it. A sprinkle of sugar helps caramelize the shallots. I used white balsamic, but any vinegar works – that’s your dressing.
Add the beans back into the skillet with the dressing to reheat. No more grey beans.
So thanks you daughter. Now if by chance that somebody is reading this and you brought the gloppy green beans I apologize, but your sister wants her vegetables sans soup.
And, I hope you all say mmmmm…
Just as I finished with this, I flipped the television; Barefoot Contessa was making Lemon Herb Butter to serve over green beans. Ok, that is next on my list.
I don’t eat bacon often. I usually have a couple BLT during tomato season, but I won’t judge. I just try to use it judiciously.
- 1¼ pounds green beans, trimmed and chopped into 1-inch pieces
- 2 slices bacon, cut into small pieces
- 1 shallot or small onion, minced
- 2 tablespoons cider or red wine vinegar
- 2 teaspoons sugar
- Blanch green beans in well-salted simmering water for 6 minutes.
- Drop them in an ice bath to stop the cooking. Shocking them will keep them green. Drain on a paper towel; set aside.
- In a skillet add bacon; brown until fat is rendered; remove – set aside.
- Pour off bacon fat, but leave the fond. Add a teaspoon of olive oil.
- Add chopped shallot to the pan; sprinkle with sugar; cook until tender
- Add vinegar. Be careful not to inhale the vinegar fumes.
- Return cooked green beans to the pan to coat in mixture - just to heat.
- Top with the bacon pieces.
- Serve and listen for the mmmmmm’s....
I am taking this to
Susan’s at Metamorphosis Monday
Yvonne’s at On The Menu Monday
Sarah’s at Make The Scene Monday
Jane’s at Melt In Your Mouth
Chandra’s at Show Me Your Plaid Monday’s!
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Confessions of a Plate Addict says
Now I am going to try this one and share it with my daughter. I am a huge fan of bacon…no apologies for me! 🙂 Hugs…Debbie
Ms. Lemon says
Debbie, I hope you try these and I hope you enjoy them as much as we did. Oh, and let me know what your daughter has to say.
The Café Sucre Farine says
These sound wonderful! Just a bit of bacon makes everything taste so much better. I love your tip about cutting off the ends, you’re so smart!
Ms. Lemon says
Chris, thanks so much. Anything you say I take as high praise.
Kitty says
I LOVE beans cooked like this. The bacon, vinegar and onion adds just the perfect touch. I can’t wait to hear how the Barefoot Comtessa’s beans taste.
Ms. Lemon says
I think Ina can do no wrong.
Miz Helen says
Thank you so much for sharing this awesome recipe with Full Plate Thursday. Hope you have a very special Mothers Day Weekend and come back soon!
Miz Helen
Happier Than A Pig in Mud says
If you say “mmmm” about green beans it’s bookmarked! This is similar, yet different, to something I’ve made a couple times, gonna give it a try:@)
Ms. Lemon says
Please try and let me know. Everyone has given me positive feedback so I hope you will like them also.
Paula says
Thanks for joining us at Saturday Dishes, Pinned to Saturday Dishes board ~ Paula
Marty@A Stroll Thru Life says
Oh anything with bacon just calls my name and I love green beans too. This looks so good. Thanks for joining Inspire Me. Hugs, marty
Linda says
MMMMmmmm… bacon!
Jordan@the2seasons says
I wish I made this the last time I had green beans for dinner. They were so blah and now I know how to spiff them up. Thanks!
Ms. Lemon says
Jordan, thank you for visiting. These really are delish if I do say so myself.