Want to save this?
I'll email this to you, so you can come back to it later. Booyah!
The important thing to remember here is that you’re cooking the beans when you parboil them, and simply reheating them with the bacon and mushrooms. In other words, don’t overcook the beans.
Green Beans with Bacon and Shallots FAQs
It will depend on how old your beans are, honestly. The older your beans are, the longer they’ll take and the tougher they’ll be. If you’ve picked them fresh off the vine, you’ll need less time—less than 6 minutes. If they’ve been sitting in the fridge for a while, they may take more than 7 minutes.
Bend one and it should snap easily and crisply, not just bend like a piece of licorice. They should also be bright green with no dark spots.
More zippy green bean recipes
Write a review
If you make this recipe, or any dish on LC, consider leaving a review, a star rating, and your best photo in the comments below. I love hearing from you.–David
Featured Review
These were bright and delicious. Toss that green-bean casserole and make this instead. I deglazed the pan with sherry before adding the green beans, it was dynamite! Salty, sweet, crunchy and bright from the blanch. Really yummilicious!
BBQGoddess
Green Beans with Bacon and Shallots
Ingredients
- 2 pounds green beans, trimmed
- 2 strips bacon, cut crosswise in thin strips
- 2 shallots, quartered
- 1/2 pound mushrooms, trimmed and quartered
Instructions
- Bring a large pot of generously salted water to a boil and add the green beans. Meanwhile, fill a bowl with ice and water. Cook the beans until tender, 4 to 5 minutes. Dump into the ice water, leave for a few minutes, then drain.
- Heat a large, heavy sauté pan over medium heat and add the bacon. Sauté until crisp. Remove from the pan and drain on racks.
- Add the shallots to the bacon fat and sauté until tender, about 5 minutes. Add the mushrooms and continue to cook, stirring often or shaking the pan, until tender, 5 to 10 minutes. Season to taste with salt and pepper.
- Add the green beans and cook, stirring, until heated through. Adjust seasonings, sprinkle with the bacon, and serve immediately.
Explore More with AI
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe Testers’ Reviews
Did you know only 68% of the recipes we test make it onto the site? This recipe survived our rigorous blind testing process by multiple home cooks. It earned the Leite’s Culinaria stamp of approval—and the testers’ reviews below prove it.
I made this to go with a standing rib roast and it was a perfect accompaniment. I made one small change and swapped in prosciutto for the bacon as it was what I had on hand. I chopped the prosciutto and browned it with a bit of olive oil and then added a finely diced shallot and the mushrooms. I seasoned this well with salt and pepper. I cooked this for 5 or so minutes longer than suggested so that all was nicely browned.
Simply running the cooked beans under cold water was also enough to stop the cooking and keep them tender. I loved how easily and quickly this came together and that it was all done in one pot.
You simply can’t go wrong with fresh green beans and bacon. I picked our first green beans of the season today. This recipe really made the beans shine, without overwhelming them. My husband and I both enjoyed them with the crispy bacon, shallots, and mushrooms.
The beans were exceedingly young and tender. We both feel this recipe would make a great company dish—it just has that little extra something.
These were bright and delicious. Toss that GB casserole and make this instead. I deglazed the pan with sherry before adding the GB, it was dynamite! Salty, sweet, crunchy and bright from the blanch. Really yummilicious!
BBQG, I’m ready to print “Toss that GB casserole” on T-shirts immediately! And that sherry move is totally slick. Deglazing the pan picks up all those incredible caramelized bits from the bacon and mushrooms, adding a nutty complexity that takes this from a simple side to a main event. I’m thrilled you kept the snap in the beans, too—there’s nothing sadder than a limp-wristed green bean. Thanks for the dynamite tip!
Love this recipe.
Oh we’re on the same page, Patricia! Thank you for writing!