Maple Dijon Bacon Green Beans
These Maple Dijon Green Beans with Bacon are crisp, tangy, and downright irresistible—the showstopping holiday side that's definitely not your grandmother's green beans (no offense, Grandma!). A simple technique keeps the beans bright and snappy, while a glossy sweet-tangy glaze, crunchy toppings, and my expert tips make this the green bean recipe that wins over even the pickiest eaters at the table.
Servings 6
Ingredients
- 1½ lbs fresh green beans, trimmed
- 2 tablespoons unsalted butter
- 1 shallot, diced
- 2 garlic cloves, minced
- Dash of red pepper
Dijon Maple Sauce
- 2 teaspoons Dijon mustard
- 2 teaspoons balsamic vinegar
- 1 teaspoon pure maple syrup
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
Garnish
- 1/3 cup Recipe 5 Minute Perfect Caramelized Nuts chopped, or to taste
- 1/4 cup Feta cheese or to taste
- 6-8 slices bacon, crumbled (see notes)
Instructions
- Prep: Fill a large bowl with ice water and set it near the stove. Bring a large pot of generously salted water to a boil (I love my pasta pot for this). In a small bowl, whisk together the maple syrup, Dijon, balsamic, salt, and pepper; set aside.
- Blanch: Add the green beans to the boiling water and cook for 2 minutes, just until bright green and still crisp. Immediately transfer to the ice water and let sit until completely cold, about 2 minutes. Drain and pat very dry.
- Sauté the aromatics: Melt the butter in a 12-inch skillet over medium heat until foaming. Add the shallot, garlic, and red pepper flakes and cook for 1 minute, until fragrant and the shallot is translucent (don't let the garlic brown).
- Glaze: Add the green beans and sauce and toss for 2 to 4 minutes, until the beans are hot, glossy, and crisp-tender. Remove from the heat immediately. Season to taste with salt, pepper, and more red pepper flakes.
- Top and serve: Transfer to a serving platter and sprinkle with the bacon, pecans, and feta. Serve immediately
Notes
- Bacon: Bake on a foil-lined sheet pan at 400°F for 15 to 20 minutes, until crisp. Drain and crumble. See my Oven Bacon recipe.
- Make ahead: Blanch and dry the beans, whisk the sauce, and cook the bacon up to 2 days ahead; refrigerate separately. Caramelized pecans keep up to 1 week at room temperature. Glaze the cold beans just before serving, adding 1 minute to the cook time.
- Saucier beans: Double the sauce.
- Haricots verts: Blanch for 60 to 90 seconds.
- Frozen green beans: Skip blanching. Add them straight from frozen to the skillet after the aromatics and cook until hot and the water evaporates, then add the sauce.