When I first started hosting holidays, I always thought I had a good game plan for when all my dishes could be piping hot and ready just as it was time to carve the turkey. The reality was that I always seemed to forget an ingredient or the turkey would be ready to slice when I hadn’t finished all the side dishes. I would be running around the kitchen trying to make up time, while my family was enjoying each other company in the dining room. I would send my daughter running down to the freezer to grab frozen vegetables. I was happy if I managed to throw microwaved green beans on the table at the same time that everything else was ready. I learned a lot in those first few years and these green beans with bacon vinaigrette are a long way from my bag of soggy frozen vegetables.
These green beans are also a gorgeous addition to the holiday table. Long green beans covered with vinaigrette and sprinkled with bacon, look like they came right out of a magazine.
During those first few years, I learned the value of prepping ahead of time. This dish is no different. Clean and trim your green beans and cook off your bacon and save two tablespoons of bacon fat, a night or two before your holiday. It will save you time and mess during your busy holiday prep.
Pair these green beans with another vegetable or let it hold it’s own with your Thanksgiving table staples. You will be glad that you did.
If you are looking for more delicious ideas for holiday recipes, please visit our recipe page.
| Prep Time | 5 minutes |
| Cook Time | 12 minutes |
| Servings |
servings
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- 3 lbs organic green beans
- 4 slices Organic bacon
- 1 Organic shallot sliced thinly
- 1 clove Organic garlic minced
- 1 Tbsp Organic apple cider vinegar
- 1 Tbsp Organic mustard stone ground
- 1 Tbsp Organic olive oil extra virgin
- Organic kosher salt
Ingredients
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- Wash and trim the green beans.
- Bring a pot of water to boil and add the green beans, cook 2 to 3 minutes.
- Strain the green beans and place into an ice bath or run under cold water to stop the cooking process.
- In a non-stick pan, cook bacon until crispy, 6-7 minutes.
- Place bacon on a paper towel lined plate and let cool.
- Reserve 2 tablespoons of bacon fat and discard the rest.
- Thinly slice the shallot and mince the garlic.
- Add the shallot and garlic to the reserved bacon fat in the pan and cook for about 2 minutes, just until the shallot starts to become translucent.
- Add the vinegar, mustard, olive oil and mix well.
- Add the green beans to the pan and coat them with the vinaigrette.
- Crumble bacon and incorporate into the green beans.
- Salt to taste. Serve warm.
This Green Beans with Bacon Vinaigrette recipe is gluten free and dairy free.
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