Green Beans and Bacon
Our girls are huge lovers of green beans, so they are a must-have on the menu. (We try to accommodate everyone in some way or another.) Of course, the smokiness of the pig doesn’t hurt, either
Recipe information
Yield
serves 6 to 8
Ingredients
Preparation
Step 1
Toss the green beans into a large pot of boiling salted water and cook until bright green in color and tender-crisp, about 5 minutes. Drain the beans, and shock them in a large bowl of ice water to stop the cooking. Drain the beans again, and pat dry.
Step 2
Cook the bacon in a large, heavy sauté pan until crisp, about 5 minutes. Remove the bacon to a paper-towel-lined plate to drain. Spoon off the excess grease, leaving 2 tablespoons in the pan. Add the onion to the pan, and sauté until soft and very tender, about 4 or 5 minutes. Sprinkle in the garlic and red-pepper flakes, and sauté until just fragrant, about 1 more minute. Add the reserved green beans and the pecans, and cook until heated through, about 5 or 6 minutes more. Return the bacon to the pan, pour in the lemon juice, and toss. Season to taste with salt and pepper. Remove to a serving bowl.
