Green Beans with Bacon Vinaigrette
I found this easy green beans with bacon vinaigrette recipe on Real Simple and thought it would make an excellent addition to our early Thanksgiving meal I made on Sunday. I loved the tangy flavor of the vinaigrette with the crisp-tender green beans. These tasty green beans paired nicely with the turkey, potatoes, and stuffing.
Green Beans with Bacon Vinaigrette
Ingredients:
- ¾ lb green beans, trimmed
- 3 slices bacon
- 1 shallot, sliced
- 1 tbsp cider vinegar
- 1 tsp balsamic vinegar
- 1 tbsp whole-grain mustard
- 1 tbsp olive oil
How to Make Green Beans with Bacon Vinaigrette
Bring a pot of water to a boil and season with sea salt. Add the green beans and cook until just crisp-tender, 2-3 minutes. Drain and plunge into a bowl of ice water to cool and preserve the bright green color of the beans; transfer to a bowl.
Meanwhile, in a medium skillet, cook the bacon over medium heat until crisp, 3-4 minutes; transfer to a paper towel-lined plate. Let cool, then break into pieces.
Discard all but 1 tbsp of the bacon drippings from the skillet and return to medium heat.
Add the shallots and cook, stirring, for 1 minute. Stir in the vinegar, mustard, oil, sea salt, and freshly cracked pepper, to taste.
Add the green beans back to the pan, toss to coat evenly, and re-heat the green beans. Pour into a serving bowl. Enjoy.
Equipment
Ingredients
- ¾ lb green beans trimmed
- 3 slices bacon
- 1 shallot sliced
- 1 tbsp cider vinegar
- 1 tsp balsamic vinegar
- 1 tbsp whole-grain mustard
- 1 tbsp olive oil
Instructions
- Bring a large pot of water to a boil and season with sea salt. Add the green beans and cook until just crisp-tender, 2-3 minutes.
- Drain and plunge into a bowl of ice water to cool and preserve the bright green color of the beans; transfer to a bowl.
- Meanwhile, in a large skillet, cook the bacon over medium heat until crisp, 3-4 minutes; transfer to a paper towel-lined plate. Let cool, then break into pieces.
- Discard all but 1 tbsp of the bacon drippings from the skillet and return to medium heat.
- Add the shallots and cook, stirring, for 1 minute. Stir in the vinegar, mustard, oil, sea salt, and freshly cracked pepper, to taste.
- Add the green beans back to the pan, toss to coat evenly, and re-heat the green beans. Pour into a serving bowl. Enjoy.
I am obsessed with green beans at the moment so can’t wait to try this recipe this week!
I love green beans! Using a bacon vinaigrette is pure genius!
Everything’s better with bacon – now that’s a fact.
Delicious Pam. Love it!!
Cheers,
Lia.
Try making that vinaigrette warm and drizzle it over a spinach salad – YUM!
I only know this because we have done it many times, it’s also good on a house salad.
I like the sound of that vinaigrette! Yum! New ways to prepare green beans is always a good thing! Thanks for sharing!
Dare I say I could get my picky family to eat this with all that bacon in there?!
I’m back!
I’ve made a similar dressing like this for salad, and I love the idea for green beans. Thanks for the idea.
These green beans look so delicious, Pam!
i can’t think of a better way to spruce up some green beans!
great post! thank you so much for sharing this