Green Beans with Bacon & Pine Nuts
User Reviews
5
Green Beans with Bacon & Pine Nuts
Description
Green Beans with Bacon & Pine Nuts uses fresh green beans blanched until crisp-tender and bright green, then cooled rapidly to preserve texture. Bacon is cooked first until crisp, then onions and garlic are sautéed in the rendered bacon fat to deepen flavor. Pine nuts are toasted for added crunch and nuttiness. The lemon juice adds a fresh acidic note to brighten the assembled dish. Salt and black pepper season throughout for balance.
The recipe delivers a vegetable side that balances savory bacon and the crunch of pine nuts with fresh green beans. It offers contrasting textures and flavors with a mild acidity that complements meats or can stand alone as a flavorful vegetable dish.
The notes suggest suitable nut substitutions like almonds or walnuts, use of different bacon types, and options for green beans including fresh, French green beans, or frozen, but not canned. These alternatives allow adjustments based on availability or preference while keeping the dish's character.
Ingredients
- 2 1/2 pounds Green bean washed & ends trimmed, fresh
- 1/2 pound Bacon roughly chopped
- 1 yellow onion finely chopped, small
- 3 garlic minced, cloves
- 1/2 cup pine nuts
- lemon juice of 1/2 lemon
- salt to taste, freshly ground pepper
- black pepper to taste, freshly ground pepper
Instructions
- Prepare a large bowl of ice water for an ice bath. Set aside.
- Fill a large pot with salted water and bring it to a boil over high heat. Add the washed and trimmed green beans to the salted water and cook until bright green in color and crisp-tender, about 5 minutes. Drain the beans and then shock them by dumping them in the bowl of ice water to stop the beans from cooking any more. Drain the beans again and pat dry.
- Cook the bacon in a large, heavy pan over medium-high heat until crisp. I prefer chopping my bacon first and then stirring it around in the pan to cook it for this dish, rather than frying the bacon in strips and chopping it up afterwards. Remove the cooked bacon pieces to a plate lined with paper towels using a slotted spoon, then pour out all but 2 tablespoons of the excess bacon grease.
- Add the onion to the pan with the reserved bacon grease and sauté until soft, about 4 to 5 minutes. Add the garlic and sauté just until fragrant, about 1 more minute.
- Add the green beans and the pine nuts to the onion and garlic and toss to combine. Cook until heated through and pine nuts are toasty, about 5 to 6 minutes more, tossing frequently so the pine nuts don't burn. Return the bacon to the pan, add the lemon juice and toss everything to combine. Season with salt and pepper to taste.
Notes
- If pine nuts are unavailable or you have allergies, slivered almonds, chopped hazelnuts, walnuts, or pumpkin seeds can serve as crunchy substitutes.
- Choose regular or thick-cut bacon based on personal preference; both will work well.
- Fresh green beans, French green beans (haricot verts), or frozen green beans can be used; avoid canned green beans for best texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 226 kcal
% Daily Value*
| Calories | 226kcal | 11% |
| Carbohydrates | 13g | 4% |
| Protein | 8g | 16% |
| Fat | 17g | 26% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 19mg | 6% |
| Sodium | 197mg | 8% |
| Potassium | 430mg | 9% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 991IU | 20% |
| Vitamin C | 19mg | 21% |
| Calcium | 60mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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