Green Beans and Bacon (Patrick and Gina Neely) |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Ingredients:
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 teaspoon red pepper flakes |
1/2 cup chopped toasted pecans |
juice of 1/2 lemon |
freshly ground 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. 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.
3. Photograph by David Malosh
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