Description
This vibrant Green Beans recipe combines tender-cooked green beans with crispy bacon, toasted almonds infused with lemon zest and juice, and a flavorful shallot-garlic sauté. The dish is cooked on the stovetop to create a perfectly balanced side that’s both fresh and hearty, ideal for complementing a variety of main courses.
Ingredients
Scale
For Lemon Almonds
- 2 tablespoons unsalted butter, diced into small pieces
- 1/3 cup sliced almonds
- 1 lemon (for 1/2 teaspoon zest and 1 tablespoon juice)
- 1 tablespoon chicken stock
For Green Beans and Bacon
- 1/2 cup chicken stock
- 3 slices bacon, diced
- 1/3 cup shallot, very thinly sliced (about 3 small shallots)
- 1 teaspoon minced garlic
- 1 pound green beans, trimmed
- Salt and pepper, to taste
Instructions
- Prepare Ingredients: Zest and juice the lemon to yield 1/2 teaspoon zest and 1 tablespoon juice. Set aside lemon zest, lemon juice, and chicken stock. Line one plate with wax paper and another plate with paper towels for later use.
- Make Lemon Almonds: In a large nonstick pan, melt 2 tablespoons diced butter over medium heat. Add the sliced almonds and cook, stirring constantly with a heatproof spatula, until the almonds are golden and fragrant, about 5–8 minutes. Stir in the lemon juice, lemon zest, and 1 tablespoon chicken stock. Continue stirring until the liquid thickens, approximately 1 minute. Transfer the almond mixture onto the wax-paper-lined plate and set aside.
- Cook Bacon: Return the empty pan to the stovetop over medium heat. Add the diced bacon and cook until browned and fat is rendered. Remove the cooked bacon with a slotted spoon onto the paper towel-lined plate, leaving the bacon grease in the pan. Reduce heat to low.
- Sauté Shallots and Garlic: Add the thinly sliced shallots, minced garlic, and a small pinch of salt and pepper to the bacon grease. Increase heat to medium-high and cook for about 1 minute until fragrant.
- Add Green Beans: Add the green beans to the pan and stir using tongs to coat evenly with the shallot-garlic mixture. Pour in 1/2 cup chicken stock and stir again.
- Cook Green Beans: Cover the pan and cook over medium heat, stirring occasionally, until the beans are mostly tender, approximately 7–10 minutes. If the liquid evaporates before the beans are tender, reduce heat and add a splash more chicken stock as needed.
- Reduce Liquid: Remove the lid and cook over medium-high heat until all liquid evaporates, about 2–4 minutes.
- Finish the Dish: Remove the pan from heat. Using the spatula, scrape the lemon almond mixture from the wax-paper-lined plate onto the green beans, including any hardened butter. Add the cooked bacon and gently stir to combine. Taste and adjust seasoning with salt and pepper if necessary. Serve immediately.
Notes
- Use fresh green beans, trimmed with ends snapped or cut off for best texture.
- If unsure about chicken stock, low sodium or homemade stock enhances flavor and controls salt.
- For a vegetarian version, omit bacon and substitute chicken stock with vegetable stock.
- To make ahead, prepare all components but combine just before serving to maintain almond crunch and bacon crispness.
