Green Beans with Bacon and Shallots
This is a quick, easy and delicious recipe for fresh green beans that is equally appropriate for a busy weeknight, special occasion or entertaining. For something a little different, see the version with red wine vinegar in the similar and related recipes links.
- 1 tablespoon olive oil
- 2 ounces bacon, chopped
- 1 large shallot, finely chopped
- 1 pound young green beans, cleaned, stem ends removed
- 1 teaspoon dried marjoram leaves
- Salt and pepper to taste
- Water as needed
Heat oil in a 10-inch skillet over medium-high heat. Add bacon and sauté until brown, about 1 minute. Add shallots; sauté another minute. Add beans, marjoram, salt and pepper; reduce heat to low. Cover and cook until tender, adding a little water as needed to prevent browning, about 20 minutes depending on size and freshness of beans. Toss often. Uncover and cook to remove excess moisture. Serve immediately.
Notes: Shallots are milder than onions but, if desired, finely chopped onions can be substituted since the flavor will mellow while cooking.