These are great. I tried these one night at dinner with 6 people, and all agreed that they could eat these beans as the whole meal and forget everything else. I used pepper bacon which added a little more pizzazz.
Provided by Vicki Butts (lazyme)
Categories Vegetables
Time 30m
Number Of Ingredients 4
Steps:
- 1. Cook beans in large pot of boiling salted water until crisp-tender, about 4 minutes.
- 2. Drain. Rinse under cold water.
- 3. Drain well. Pat dry with paper towels. (Can be prepared 6 hours ahead. Wrap in paper towels; enclose in resealable plastic bag and refrigerate.)
- 4. Cook bacon in heavy large skillet over medium heat until crisp.
- 5. Transfer to paper towels and drain.
- 6. Discard all but 3 tablespoons bacon fat in skillet.
- 7. Add butter to skillet and melt over medium heat.
- 8. Add shallots and saute until tender and golden, about 4 minutes.
- 9. Add beans and saute until heated through, about 6 minutes.
- 10. Add bacon to skillet and toss to blend.
- 11. Season to taste with salt and pepper.
- 12. Transfer to bowl and serve.
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