Great Green Beans with Bacon and Sugared Pecans
By: Leah Rodrigues
Published: November 22, 2011

Green beans with bacon and sugared pecans is a delicious departure from your standard green bean casserole  This is a quick and easy side dish that can be prepared in just a couple of minutes (plus, who really can say no to bacon).  I love this dish on Thanksgiving with a slice of succulent roasted turkey and silky mashed potatoes.
Green Beans with Bacon and Sugared Pecans
Ingredients:



3 tablespoons maple syrup
2 tablespoons olive oil
1 tablespoon red wine vinegar
1/2 teaspoon Dijon mustard
2 cloves garlic
1 pound fresh green beans, trimmed
6 slices cooked bacon, crumbled
1/4 cup chopped candied pecans
salt and pepper
 
Directions:
 








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.

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.