Description
Green Beans with crispy bacon, toasted almonds, and a warm balsamic vinaigrette. No added sugar.
Ingredients
- 16 oz (4 cups) fresh green beans, trimmed
- 5 oz (5 - 6 regular strips) bacon, chopped into small pieces
- ½ cup (120ml) balsamic vinegar
- 2 Tablespoons pure maple syrup or zero-sugar maple syrup
- ¼ cup finely diced red onion
- ⅓ cup slivered almonds
Instructions
- Toast the almonds: Add slivered almonds to a dry skillet over medium heat. Stir frequently for 3–4 minutes until golden and fragrant. Transfer to a small bowl and set aside.
- Blanch the green beans: Bring a large pot of water with 2 Tbs of salt to a boil. Prepare a bowl of ice water. Add green beans and cook 2–3 minutes until bright green and slightly tender. Transfer immediately to ice bath to stop cooking. Drain well and set aside.
- Crisp the bacon: Add chopped bacon to a large pot or skillet over medium-high heat. Cook, stirring frequently, until crispy.
- Sauté the onions: Add the diced red onion to the bacon and cook 1–2 minutes until soft and fragrant.
- Build the vinaigrette: Remove bacon and onions to a bowl. Discard excess bacon grease. Add balsamic vinegar and maple syrup to the pot. Simmer 6–8 minutes, scraping up any browned bits, until slightly reduced.
- Combine: Add green beans, bacon, and onions back to the pot. Sauté 2 minutes, stirring to coat, until beans are warmed through.
- Serve: Transfer to a serving dish, top with toasted almonds, and season with salt and pepper to taste. Serve warm.
Notes
Generally the salt from the bacon is enough to season the whole dish, but if you feel it needs more seasoning add more to taste.
Store leftovers in an airtight container for up to 4 days.
To reheat, warm gently in a skillet over medium-low heat with a splash of water or a drizzle of olive oil.
Nutrition
- Serving Size: 1
- Calories: 205
- Sugar: 10.5 g
- Sodium: 165.2 mg
- Fat: 13.4 g
- Carbohydrates: 15.9 g
- Fiber: 3.1 g
- Protein: 6.2 g
- Cholesterol: 15.4 mg
