Fresh Green Beans and Bacon

Ingredients

• 680 g (1½ lb)fresh green beans, trimmed
• 28 g (2 tablespoons)butter
• 1shallot, diced
• 2garlic cloves, minced
• a dashred pepper flakes
• 5 ml (1 teaspoon)pure maple syrup
• 10 ml (2 teaspoons)Dijon mustard
• 10 ml (2 teaspoons)balsamic vinegar
• ¼ teaspoonsalt
• ⅛ teaspoonpepper
• About 40 g (⅓ cup)caramelised pecans, chopped, or to taste
• About 30 g (¼ cup)feta cheese, or to taste
• 6–8 slicesbacon, crumbled

Instructions

1. 1

   Mix the sauce

   In a small bowl, combine the Dijon maple sauce ingredients and set the mixture aside.

2. 2

   Blanch the beans

   Bring a large stock pot of salted water to the boil. Cook the green beans for 2 minutes, then drain and transfer them to a large bowl of iced water.

3. 3

   Sauté the beans

   Melt the butter in a large skillet over medium heat. Add the shallot, garlic and red pepper flakes and sauté for 1 minute. Add the beans and Dijon maple sauce, then sauté until the beans are coated and cooked to your preferred crisp-tenderness.

4. 4

   Season and garnish

   Taste and add more red pepper flakes, freshly cracked salt and pepper as desired. Finish with the caramelised pecans, bacon and feta.

What are fresh green beans and bacon?

This American-style side brings together green beans, bacon and a sweet-tangy mustard dressing, with pecans and feta for contrast. Green beans are a familiar fixture on American holiday tables, but this combination also suits an everyday meal.

Blanching the beans before briefly sautéing them helps them stay vivid and crisp-tender. The bacon, nuts and feta add smoky, crunchy and creamy notes.

Nutrition and macros by portion

The nutrition label shows one serving as written: 250 calories, 9g protein, 18g carbs, 18g fat.

The beans contribute most of the carbohydrates and fibre, while butter, bacon, pecans and feta provide much of the fat; bacon, feta and pecans also add protein. Pair a serving with a lean protein and another vegetable if you want a more balanced plate.

The Dijon maple dressing

Sweetness: Maple syrup softens the sharp flavours of Dijon mustard and balsamic vinegar without making the dressing taste like a glaze.

Seasoning: Salt, pepper and a dash of red pepper flakes round out the sauce. Mix it before cooking so it is ready to coat the beans in the pan.

Blanching and chilling

Boiling water: Cook the trimmed beans for the full 2 minutes in salted water, then drain them promptly.

Ice water: The chill stops the cooking and helps preserve a firm bite. Drain the beans well before adding them to the skillet so excess water does not dilute the sauce.

Sauté for the right texture

Aromatics: Give the shallot, garlic and red pepper flakes 1 minute in the melted butter over medium heat. Stir as they cook so the garlic does not catch.

Doneness: Once the beans are in the pan, sauté until they are evenly coated and as crisp-tender as you like. The method does not give a fixed sauté time, so use the beans’ texture as your guide.

The finishing toppings

Pecans: Chopped caramelised pecans add crunch and a sweet edge; use the amount listed or adjust to taste.

Bacon and feta: Crumbled bacon brings savoury, smoky flavour, while feta adds a salty, creamy finish. Add all three toppings at the end to keep their textures distinct.

When to serve them

These beans are a natural fit beside a roast or a holiday main, but they also work with a simple weekday dinner. Their tangy dressing and crunchy toppings give a plate of straightforward cooked meat or fish a lively contrast.

Serve them soon after cooking, while the beans are warm and the toppings still have some crunch.

Recipe notes & tips

• Trim the beans before cooking so they are ready to blanch.
• Prepare the sauce before starting the beans to keep the sauté stage moving.
• Use a large bowl of iced water so the beans can cool quickly after blanching.
• Drain the chilled beans thoroughly before adding them to the skillet.
• Taste the beans before adding extra salt, as the bacon and feta are both savoury.
• Add the toppings just before serving for the best contrast of textures.

Variations

• More heat: Increase the red pepper flakes to taste.
• Extra tang: Add a little more balsamic vinegar to the dressing.
• Fewer toppings: Use less bacon, feta or pecans to suit your preference.
• Pecan texture: Leave some of the caramelised pecans in larger pieces for extra crunch.

Common mistakes to avoid

• Overcooking the beans: Keep blanching to 2 minutes, then cool them in iced water.
• Wet beans: Drain them well after chilling so the sauce clings rather than thins.
• Burnt garlic: Sauté the aromatics over medium heat and stir during their 1-minute cook.
• Soft toppings: Add the pecans, bacon and feta after cooking rather than sautéing them with the beans.
• Over-seasoning: Taste before adding extra salt, since the bacon and feta bring saltiness.

How to store

Refrigerate leftovers in an airtight container and use within 3–4 days. Reheat gently in a skillet or microwave until warmed through; the beans and toppings may soften after storage.

Frequently asked questions