Method
The amounts listed under each step are for your servings. Numbers written in the step text are for the original 4.
Put the bacon in a large cold skillet over medium heat and cook, stirring now and then, until crisp, 6 to 7 minutes. Trim the beans while it cooks.
- 4 slices bacon
- 16 oz green beans
Lift the bacon out onto a paper towel and pour off all but about 1 tablespoon of the fat.
Add the shallot and cook for 1 minute, then add the green beans, the water and a pinch of salt. Cover and steam until bright green and just tender, 4 minutes.
- 1 shallot
- ¼ cup water
Uncover, add the garlic and cook, tossing, until the water has gone and the beans start to blister in spots, about 1 minute.
- 2 cloves garlic
Toss the bacon back in, season with pepper and a squeeze of lemon if you like, and serve.
- 1 tsp lemon juice
Tips
- For softer, Southern-style beans, steam them 2 to 3 minutes longer before uncovering.
- Double it for a crowd in your widest pan, or two pans, so the beans steam evenly.
- Cook the bacon up to a day ahead, keep the fat, and finish the beans just before dinner.
Nutrition per serving
- Calories
- 90
- Protein
- 5 g
- Carbs
- 10 g
- Fat
- 3 g
- Saturated fat
- 1 g
- Fiber
- 3 g
- Sugar
- 4 g
- Sodium
- 160 mg
Estimated from USDA data for 1 of 4 servings. Doesn't include salt to taste or anything listed “to serve”.
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Gear that helps
- Citrus squeezer Every drop of juice, no seeds.
- Garlic press Minced garlic in a squeeze, no sticky fingers.
- Stainless skillet Sears hard and builds a pan sauce.
- Chef's knife A sharp knife makes prep faster and safer.
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