These are our favorite GreenBeans ever! Sautéed on the stovetop with glazed almonds and savory, salty bacon -- these Green Beans are the best!
Course Side Dish
Cuisine American, Vegetarian
Keyword green beans
Prep Time 15minutes
Cook Time 15minutes
Total Time 30minutes
Servings 6as a side
2tablespoonsunsalted butter diced into small pieces
1tablespoonlemon juice + 1/2 teaspoon lemon zest
1tablespoonchicken stock(we love Swanson's!)
1/3cup (38g) shallotvery thinly sliced (~2-3 small shallots)
1pound (16 oz.)green beans(See Note 1)
Fine sea salt and fresh cracked pepper
1/2cup (124g)chicken stock
PREP: Prepare and set out the lemon zest, juice, and chicken stock before starting. Line a plate with wax paper and another plate with paper towels. Set aside.
LEMONALMONDS: Heat the diced 2 tablespoons butter in a large, non-stick skillet. As soon as it is melted, add in the sliced almonds. Spread in an even layer and cook, stirring constantly with a (heatproof) spatula, until the butter begins to brown and the almonds are becoming golden and fragrant-- about 5 to 8 minutes. Add in the lemon juice, lemon zest, and 1 tablespoon chicken stock (it will sizzle a bit). While stirring constantly, cook until the liquid thickens, about 1 more minute. Use your spatula to scoop all the mixture onto the wax paper-lined plate, and set aside.
BACON: Return the empty skillet to the stovetop, and add the diced bacon. Cook over medium heat, until bacon fat is rendered and the bacon is browned. Taking care to leave the bacon grease behind, remove the bacon with a slotted spoon to the paper towel-lined plate. Leave all the bacon grease in the pan and reduce the heat to low. Add in the thinly sliced shallots and garlic. Cook, over medium-high heat for 1 minute or until fragrant.
GREENBEANS: Add in the green beans and stir to coat with tongs. Add in 1/2 cup chicken stock. Stir again. Cover the pot and cook over medium heat, stirring occasionally, until the beans are mostly tender, about 7-10 minutes (if liquid has all evaporated and beans aren't tender, the heat might be too high -- add in a splash more of chicken stock). Remove the lid and cook over medium-high heat until all the liquid has evaporated, another 2-4 minutes. Season to taste with salt and pepper. (I add 1/2 teaspoon salt and 1/4 teaspoon pepper.)
FINISHING: Remove from heat and, using the spatula, scrape everything from the wax paper-lined plate into the beans (including any butter that has hardened). Add in the bacon and gently stir to combine. Serve immediately.
Note 1: Green beans need to be washed and thoroughly dried. Trim off ends if needed. To save time, buy washed and ready-to-cook green beans in the produce section of the grocery store.