15-Minute Green Beans and Bacon
Try this 15-Minute Green Beans and Bacon recipe, or contribute your own.
Try this 15-Minute Green Beans and Bacon recipe, or contribute your own.
- Carbohydrate 0.37421370525 g
- Cholesterol 38.55535145 mg
- Fat 25.537250431 g
- Fiber 0 g
- Protein 6.577089365 g
- Saturated Fat 8.5008880042625 g
- Serving Size 1 1 Serving (170g)
- Sodium 490.723198491667 mg
- Sugar 0.37421370525 g
- Trans Fat 2.815674636775 g
- Calories 260 calories
Step-by-step
- Add bacon to a large, deep skillet over medium heat. When the fat begins to render out, add shallots and garlic cloves then saute until bacon is browned but not too crispy, stirring occasionally. Scoop bacon and shallot mixture to a bowl then remove garlic cloves and set aside.
- Remove all but 1 Tablespoon bacon grease from the skillet then add green beans and turn heat up slightly. Season with salt and pepper then saute until tender, 5-7 minutes, stirring occasionally. Stir bacon and shallot mixture back in then serve.
Rendered bacon fat provides both the primary cooking medium and the foundational seasoning for this side dish, transferring savory depth directly to the vegetables.
- Substitute pancetta or guanciale for bacon at a one-to-one ratio if cured pork belly is unavailable, though salt levels will vary depending on the curing method. Swap shallots for yellow onions using a half-cup of diced onion to replace one large shallot. Keep garlic cloves whole rather than minced to prevent burning during the longer rendering phase.
- Maintain medium heat when starting the pork to render fat efficiently without scorching the protein solids. Reserve exactly one tablespoon of grease in the skillet before adding the produce; excess fat leaves a heavy coating on the palate. Sauté the trimmed pods for five to seven minutes until they reach a tender-crisp bite with visible blister spots.
- Use a large, deep skillet with a heavy bottom to distribute heat evenly across the surface. Cast iron works exceptionally well here because it retains high thermal mass, though stainless steel functions adequately if monitored closely.
Proper fat management ensures the vegetables steam and fry simultaneously without becoming soggy. Combining the crisp elements back into the pan immediately before serving preserves textural contrast.
