Green Beans and Bacon

Almost every Thanksgiving I've had with Grandma and Grandpa Murri I remember having Green Beans and Bacon as one of the many options of side dishes. This dish is quite popular with the Murri family, showing up here and there at other family functions. These beans are one of my favorite side dishes at Thanksgiving dinner. They're so flavorful. And what better way to get the kiddos to eat their veggies than to throw bacon in with them!

This particular recipe has a few extras thrown in than what my grandparents use. The extra stuff sounds sooo good! You be the judge of what you want to put in them and they'll be fabulous.

{Everything in bold is what my grandparents use!}


Green Beans and Bacon

Pat Neely from The Food Network
makes 6 to 8 servings
  • 2 1/2 pounds green beans, trimmed
  • kosher salt
  • 1/2 pound bacon, roughly chopped
  • 1 small yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tsp. red pepper flakes
  • 1/2 c. chopped toasted pecans
  • juice of 1/2 lemon
  • salt and pepper

Directions

  1. Toss the green beans into a large pot of boiling salted water and cook until bright green in color and crisp-tender, about 5 minutes. Drain the beans and shock in a large bowl of ice water to stop the cooking. Drain the beans again and pat dry.
  2. Cook the bacon in a large, heavy saute pan until crisp, about 5 minutes. Remove the bacon to a paper towel-lined plate to drain. Spoon off the excess bacon grease, leaving 2 tablespoons in the pan.
  3. Add the onion to the pan and saute until soft and very tender, 4 to 5 minutes. Sprinkle in the garlic and red pepper flakes and saute until just fragrant, about 1 more minute. Add the reserved green beans and the pecans and cook until heated through, 5 to 6 minutes more. Return the bacon to the pan, pour in the lemon juice and toss. Season with salt and pepper.

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