When it comes to green beans, I’m a -plain Jane kind of girl. I usually saute them in a little bit of oil, season them with salt and pepper, and top them off with a small pat of butter. But last Sunday for our Easter dinner, I changed it up a little bit. I decided on making a greens beans tossed in a maple syrup-Dijon dressing with crumbled bacon and candied pecans. Oh my word, this was the perfect side dish to serve along side gratin potatoes, mac and cheese, fruit salad, and spiral ham. I loved the the sweetness from the maple syrup with the tang of the mustard. Adding the bacon and pecans pulled everything together for one fantastic side dish.
Next time you feel like jazzing up some green beans, give this recipe a go. Enjoy!
Strain the beans immediately and throw them in a bowl of ice water to stop the cooking process. They’ll stay crispy and keep their beautiful green color. Wait a few minutes and drain them again. Allow them to dry or pat them dry with a paper towel.
Stir in some good quality crumbled bacon, candied pecans, and a little bit of kosher salt and pepper. Mercy!
- 3 tablespoons maple syrup
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- ½ teaspoon Dijon mustard
- 2 cloves garlic
- 1 lb. fresh green beans, trimmed
- 6 slices cooked bacon, crumbled
- ¼ cup chopped candied pecans
- salt and pepper
- Emulsify maple syrup, olive oil, red wine vinegar, Dijon mustard, and garlic in a food processor or blender, and set aside.
- Blanch green beans by boiling them for 3-5 minutes until crisp. Drain the beans immediately and transfer them to a large bowl of ice water. Wait three minutes and drain. Allow the green beans to air dry or by patting them with a paper towel.
- Toss the beans in the dressing and top them off with the crumbled bacon and pecans. Season lightly with salt and pepper.