Recipes > Green Beans with Bacon

salt
Freshly ground pepper
2 1/4 lb. Fresh Green Beans
4 slice bacon
2 medium shallots
1/4 c. chopped pecans
6 tbsp. white-wine vinegar
1 1/2 tbsp. sugar

  1. In a large pot over high heat, bring 2 1/2 quarts salted water to a boil. Working in batches, add green beans and cook 2 minutes per batch. Transfer to a bowl. Set aside.
  2. Preheat oven to 400°F. Line a baking pan with aluminum foil and fit with a rack. Toss 4 slices bacon with 2 tablespoons dark-brown sugar to coat. Cook bacon until shiny and crisp, 15 to 20 minutes. Let bacon cool, transfer to a paper-towel-lined plate; set aside.
  3. Sauté shallots for 2 minutes; add pecans and cook for 1 minute. Remove pan from heat; add vinegar and sugar, stirring until sugar dissolves.
  4. Add reserved green beans to pan; cook over low heat until heated through, about 4 minutes. Season with salt and pepper. Transfer to a dish; top with reserved bacon.