Rating: 4.5 stars
22 Ratings
  • 5 star values: 14
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 1
  • 22 Ratings

Make your green bean side dish even better by adding bacon! Want to know how these green beans become "blistered"? Just cook them in hot oil for 8 to 10 minutes.

Source: Better Homes and Gardens


Recipe Summary test

20 mins
15 mins
35 mins
7 cups


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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, jalapeño, 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.

Nutrition Facts

114 calories; fat 8g; cholesterol 8mg; saturated fat 2g; carbohydrates 9g; mono fat 4g; poly fat 1g; insoluble fiber 3g; sugars 4g; protein 3g; vitamin a 680.3IU; vitamin c 13.6mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 1.2mg; vitamin b6 0.2mg; folate 32.3mcg; vitamin b12 0.1mcg; sodium 432mg; potassium 248mg; calcium 40.4mg; iron 1.1mg.