Green Beans with Bacon & Hazelnuts

Green Beans with Bacon & Hazelnuts

3 Reviews
From the EatingWell Kitchen

The toasted smoky flavors in this fast sauté make it a warm addition to any winter meal.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 1 teaspoon canola oil
  • 1 large shallot, minced
  • 1 pound green beans, trimmed
  • ½ cup water
  • 2 slices bacon, cooked and crumbled
  • 2 tablespoons chopped toasted hazelnuts, (see Tip)
  • ¼ teaspoon salt


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  1. Heat oil in a large skillet over medium-high heat. Add shallot and cook, stirring, until starting to brown, 30 seconds to 1 minute. Add green beans and cook, stirring often, until seared in spots, 2 to 3 minutes. Add water; cover, reduce heat to medium and cook, stirring occasionally, about 3 minutes for tender-crisp or 6 minutes for tender. Remove from heat and stir in bacon, hazelnuts and salt.
  • Tip: To toast nuts & seeds on the stovetop: Toast in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 3 to 5 minutes.

Nutrition information

  • Serving size: ¾ cup
  • Per serving: 73 calories; 4 g fat(0 g sat); 3 g fiber; 10 g carbohydrates; 3 g protein; 44 mcg folate; 0 mg cholesterol; 4 g sugars; 0 g added sugars; 872 IU vitamin A; 15 mg vitamin C; 50 mg calcium; 1 mg iron; 154 mg sodium; 289 mg potassium
  • Nutrition Bonus: Vitamin C (25% daily value)
  • Carbohydrate Servings: ½
  • Exchanges: 2 vegetable, 1 fat

Reviews 3

November 13, 2014
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By: EatingWell User
Simple, healthy, yummy side I used walnuts instead of hazelnuts and it worked fine. Next time I'd rather try it with sliced almonds. Plus to give a little more flavor to the green bean itself, I'm going to add garlic with the shallots. Pros: Quick; easy; can easily make variations Cons: NULL
June 07, 2013
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By: flameslinger
cook time is way off I made this and even though I cooked it 30 minutes longer than called for it was still under cooked.
April 17, 2010
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By: EatingWell User
Super simple to make, and so good. My family loves it.
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