Recipes, Sides

Green Beans

Day Four


Green Beans with Bacon and Onion Vinaigrette


    • 4 slices of bacon
    • 3 tablespoons minced yellow onion
    • 4 tablespoons extra-virgin olive oil
    • 1-1/2 tablespoons red wine vinegar
    • 1/2 teaspoon Dijon mustard
    • Salt and pepper
    • 1 pound green beans, stem and tip ends trimmed



    • In a frying pan over medium-high heat, fry the bacon until crisp, about 5 minutes.
    • Transfer to paper towels to drain.
    • Pour off all but 1 tablespoon of the fat.
    • Return the pan to medium heat.
    • Add the onion, and saute until soft, 1 to 2 minutes.
    • Transfer to a small bowl.
    • Stir in 2 tablespoons of the oil, the vinegar, the mustard, salt to taste and 1 teaspoon pepper.
    • Set aside.


  • Bring a large pot three-fourths full of water to a boil over high heat and stir in 2 teaspoons salt.
  • Add the green beans
  • Reduce the heat to medium-high
  • Cook until beans are just tender. 5-7 minutes
  • Drain, rinse under cold water and wrap in a kitchen towel to dry
  • In a frying pan over medium-high heat, warm the remaining 2 tablespoons of olive oil.
  • When the oil is hot, add the beans and saute until shiny and hot, 3-4 minutes
  • Remove from the heat and stir in the vinaigrette.
  • Transfer to a serving bowl or platter, break or crumble the bacon into large pieces on top
  • Serve hot.

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