Bacon, Shallot & Rosemary Green Beans

Sides | May 3, 2015 | By

Bacon, Shallot & Rosemary Green Beans
  1. Bacon 6 slices
  2. 1 medium Shallot, diced finely (about 1-2 Tbsp)
  3. Fresh Rosemary, 1 Tbsp very finely minced
  4. Fresh Green Beans , 6 cups cut into 1" pieces
  5. Optional Toppings to taste: Nutritional Yeast Flakes, Salt & Pepper
  1. Steam or boil the green beans until cooked to preferred texture. I like mine still barely firm, so that's like 10-15 minutes boiling. This time length is up to you. Drain and set aside.
  2. Heat a pretty large pan over medium heat. You aren't adding them yet, but it needs to be big enough to hold the green beans.
  3. Chop uncooked bacon into roughly 1/2" square pieces. Cook bacon until just barely crispy. Set aside on paper towels. DO NOT DISCARD GREASE.
  4. Using the same pan with the grease still in it at medium heat, add the rosemary and shallot. Cook for a couple of minutes until the shallot turns color. Add the green beans and turn up the heat to med-high. Sauté for a few minutes while stirring frequently so the flavors blend. The green beans can even be browned a little if you want.
  5. Now turn off the heat and mix in the bacon. Stir well. Serve immediately with Nutritional Yeast Flakes, Salt & Pepper sprinkled over the top to taste if desired. Makes 4 servings.
Hearth and Honey


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