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- 1/3 cup apple cider vinegar
- 1/4 cup water
- 2 shallots, sliced
- 2 teaspoons sugar
- 1 1/2 teaspoons fine sea salt
- 1/4 pound bacon, chopped (about 4 slices)
- 2 tablespoons extra-virgin olive oil
- 2 pounds green beans, trimmed
- 1/2 teaspoon ground black pepper
- 4 clovesgarlic, thinly sliced
- 1/2 cup fresh cilantro leaves
- 1 fresh jalapeno pepper, thinly sliced*
1. For pickled shallots, in a small saucepan bring vinegar, water, shallots, sugar, and 1 teaspoon of the salt to simmering. Remove from heat and let stand until ready to use.
2. In a very large skillet, cook bacon over medium heat for 6 to 8 minutes, until browned and crisp. Transfer to paper towels to drain, leaving fat in skillet. Add oil to fat in skillet and increase heat to high. Add beans, the remaining 1/2 teaspoon salt, and the pepper. Cook for 8 to 10 minutes, stirring occasionally, until beans are blistered and crisp tender. Stir in garlic and cook 1 to 2 minutes, stirring until garlic is browned. Season with salt and pepper to taste. Transfer beans to a serving platter, then top with cilantro, jalapeno, bacon, and drained pickled shallots.
- Wear gloves when handling hot peppers because volatile oils can burn skin and eyes. Wash immediately if hands touch seeds or membranes.
- Servings Per Recipe 10,
- cal. (kcal) 114,
- Fat, total (g) 8,
- chol. (mg) 8,
- sat. fat (g) 2,
- carb. (g) 9,
- Monosaturated fat (g) 4,
- Polyunsaturated fat (g) 1,
- fiber (g) 3,
- sugar (g) 4,
- pro. (g) 3,
- vit. A (IU) 680,
- vit. C (mg) 14,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 1,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 32,
- Cobalamin (Vit. B12) (µg) 0,
- sodium (mg) 432,
- Potassium (mg) 248,
- calcium (mg) 40,
- iron (mg) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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