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    Green Beans with New Potatoes


    Source of Recipe


    Paula Deen and Friends Cookbook

    List of Ingredients




    2 1/2 pounds green beans, trimmed
    Kosher salt
    1/2 pound bacon, roughly chopped
    1 small yellow onion, finely chopped
    3 cloves garlic, minced
    1 teaspoon red pepper flakes
    1/2 cup chopped toasted pecans
    Juice of 1/2 lemon
    Freshly ground pepper

    Recipe



    Toss the green beans into a large pot of boiling salted water and cook until bright green in color and crisp-tender, about 5 minutes. Drain the beans and shock in a large bowl of ice water to stop the cooking. Drain the beans again and pat dry.

    Cook the bacon in a large, heavy saute pan until crisp, about 5 minutes. Remove the bacon to a paper towel-lined plate to drain. Spoon off the excess bacon grease, leaving 2 tablespoons in the pan. Add the onion to the pan and saute until soft and very tender, 4 to 5 minutes. Sprinkle in the garlic and red pepper flakes and saute until just fragrant, about 1 more minute. Add the reserved green beans and the pecans and cook until heated through, 5 to 6 minutes more. Return the bacon to the pan, pour in the lemon juice and toss. Season with salt and pepper.

 

 

 


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