This is a nice combination that was new to me. Green beans with mushrooms is a classic combination, but I’d never thought about throwing bacon into the mix. 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.–The Culinary Institute of America and Martha Rose Shulman
Green Beans with Bacon and Shallots
- Quick Glance
- Quick Glance
- 30 M
- 45 M
- Serves 6
IngredientsEmail Grocery List
Recipe Testers Reviews
I made this to go with a standing rib roast and it was a perfect accompaniment. I made one small change and swapped in prociutto for the bacon as it was what I had on hand. I chopped the prociutto 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 cannot 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.