Sautéed Green Beans with Shallots & Bacon
Prep Time
Serves
Cooking Mode
1 ½ lb green beans
4 strips sodium-reduced bacon, cut into pieces
4 shallots, thinly sliced
2 cloves garlic, thinly sliced
½ tsp salt
1 tsp Chili Pepper Seasoning Paste
1 tbsp whole grain Dijon mustard
1 ½ lb green beans
4 strips sodium-reduced bacon, cut into pieces
4 shallots, thinly sliced
2 cloves garlic, thinly sliced
½ tsp salt
1 tsp Chili Pepper Seasoning Paste
1 tbsp whole grain Dijon mustard
Directions
1Bring a large pot of salted water to a boil. Add beans and cook just until water returns to a boil, about 2 min. Strain beans and immerse in a large bowl of ice water until beans are completely cold. Drain and set aside.
2In a wok or large, deep skillet, cook bacon until crispy, about 5 min. Transfer bacon to a plate. Drain all but 2 tbsp (30 mL) of bacon fat from skillet. Add shallots to skillet and cook over medium-high heat until tender, about 3 min. Add garlic and cook, 1 min. Stir in salt, chili pepper paste, mustard and 1 tbsp (15 mL) water to make a sauce. Stir in beans, cover and cook just until beans are hot and tender-crisp, about 5 min. Stir in reserved bacon and remove from heat.
Tips
1
Shallots, bacon and whole grain mustard dress up traditional green beans.
Disclaimer
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Personal Note
Personal Note
