Best 5 Green Beans With Warm Bacon Vinaigrette Recipes

GREEN BEANS WITH WARM BACON DRESSING

Steps:

• Cook the beans in a large pot of boiling water until tender-crisp, about 5 minutes. Drain. Pat dry. Place the beans in a large bowl.
• Cook the bacon in a skillet, and transfer to drain, reserving the drippings in the skillet. Add the shallots and garlic to the drippings. Saute over medium, 1 minute or just until soft. Add the vinegar, Dijon and dry mustard. Whisk, stirring to loosen the browned bits in the bottom of the skillet. Remove from the heat and slowly whisk in the olive oil.
• Toss the beans with the warm dressing. Season with salt. Arrange on a serving platter. Sprinkle with the reserved bacon, goat cheese and dried cranberries. Serve immediately.

GREEN BEANS WITH SMOKEY BACON VINAIGRETTE

Steps:

• Make an ice bath by filling a large pot with ice and water; set aside.
• Bring a pot of lightly salted water to a boil. Cook the green beans in the boiling water until slightly tender yet crisp, about 3 minutes; drain. Immediately plunge the green beans into the ice bath to stop them from cooking further. Drain and set aside.
• Cook the bacon in a large, deep skillet over medium-high heat until it begins to brown, about 5 minutes. Add the onions to the bacon and continue cooking until the onions begin to caramelize and turn golden brown, 7 to 10 minutes. Add the green beans, red wine vinegar, and sugar; cook and stir until the sugar is dissolved, 2 to 3 minutes.

GRANDMA'S GREEN BEANS WITH BACON VINAIGRETTE

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until crisp, about 10 minutes.
• Meanwhile, place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add green beans, cover, and steam until tender-crisp, 3 to 5 minutes. Drain.
• Drain bacon slices on paper towels, reserving grease in the skillet. Saute onion in the bacon grease until softened, about 5 minutes. Stir in brown sugar, vinegar, salt, mustard, and pepper. Stir well, scraping up any onion bits off the bottom of the skillet. Cook until bubbling, 3 to 5 minutes.
• Add green beans to the skillet with the sauce; toss to coat well. Chop cooked bacon and stir into the beans. Serve hot.

GREEN BEANS WITH VINAIGRETTE

Steps:

• Bring 1 inch of water to a boil in a large pot fitted with a steamer basket. Fill a large bowl with ice water; set aside.
• Place green beans, stem ends trimmed, in basket. Cover; steam until crisp-tender, 5 to 8 minutes. Plunge beans in ice water. When cool, drain; pat dry with paper towels. Transfer to a large bowl.
• In a small bowl or jar, whisk or shake extra-virgin olive oil, white-wine vinegar, Dijon mustard, coarse salt, and ground pepper until thickened and combined. Pour over beans; toss to coat.

GREEN BEANS WITH BACON-BALSAMIC VINAIGRETTE

Steps:

• Cook beans in boiling water for 2 minutes.
• Drain; rinse under cold water.
• Drain well; set aside.
• Cook bacon over medium-high heat until crisp.
• Remove bacon, crumble.
• Set aside.
• Add green onions to bacon fat in skillet; saute 1 minute.
• Remove skillet from heat; let cool slightly.
• Add sugar and vinegar to skillet; stir until sugar dissolves.
• Stir in crumbled bacon.
• Pour vinaigrette over beans, tossing gently to coat.
• Sprinkle with almonds.