The secret to this delicious green bean recipe is cooking the vegetables in the oil that you fry the bacon and shallots in. Serve with roast chicken and mashed potatoes, or as a swap for your normal green bean casserole.

Breana Killeen
Source: EatingWell Magazine, November/December 2018

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Recipe Summary

active:
40 mins
total:
40 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook bacon in a large skillet over medium heat until crisp, about 5 minutes. Transfer to a paper-towel-lined plate. Let cool, then crumble.

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  • Separate shallot slices into rings. Add oil and the shallots to the pan and cook, stirring often, until browned, 3 to 6 minutes. Using a slotted spoon, transfer the shallots to the plate with the bacon. Sprinkle with a pinch of salt.

  • Add green beans to the pan and cook, stirring often, until browned in spots, 2 to 4 minutes. Add water, cover and cook, stirring occasionally, until tender, 4 to 6 minutes. Remove from heat and season with pepper and the remaining 1/2 teaspoon salt.

  • Grate eggs on the large holes of a box grater. Serve the green beans topped with the shallots, bacon and eggs.

Nutrition Facts

138 calories; protein 4.9g 10% DV; carbohydrates 10g 3% DV; exchange other carbs 0.5; dietary fiber 2.9g 12% DV; sugars 4.6g; fat 9.5g 15% DV; saturated fat 1.5g 8% DV; cholesterol 64.3mg 21% DV; vitamin a iu 614IU 12% DV; vitamin c 11.4mg 19% DV; folate 41.9mcg 11% DV; calcium 48.6mg 5% DV; iron 1.4mg 8% DV; magnesium 27.6mg 10% DV; potassium 285mg 8% DV; sodium 286.3mg 12% DV.