Green Beans with Bacon and Balsamic
Green Beans with Bacon and Balsamic vinegar have taken a high priority in our kitchen when it comes to picking side dishes. These green beans are packed with flavor from the bacon, onion and garlic, but it’s the balsamic and sunflower seeds that brings this dish an unbeatable complexity and texture. As I said before, I make these often. I’ve used peanuts, almonds, cashews, and pecans to give a difference of texture. All of those worked out great, with cashews being my favorite, but the sunflower seeds are where it’s at! They’re an excellent pairing with whatever main course you can think of, especially with my Wine and Herb Marinated Tri-Tip. Give this recipe a try for your next weeknight meal, or your next holiday – they’re sure to be a hit.
Green Beans with Bacon and Balsamic
These green beans are packed with flavor from the bacon, onion and garlic, but it’s the balsamic and sunflower seeds that brings this dish an unbeatable complexity and texture. You can sub out peanuts, almonds, cashews, or pecans if you don’t want to use sunflower seeds.
- Prep Time10 min
- Cook Time15 min
- Resting Time15 min
- Total Time40 min
Ingredients
- 1 lb. Fresh Green Beans, washed
- 4 Strips Thick Cut Bacon, cut into 1” chunks
- 1/2 Small Onion, julienned
- 1-2 Cloves Garlic, minced
- 2oz. Water
- 2 Tbsp. Balsamic Vinegar
- 2 Tbsp. Sunflower Seeds
- Salt & Pepper, to taste
Method
Sauté bacon over medium heat until fat renders. While bacon is rendering, cut green beans into 2″ lengths.
Add onion and garlic, sauté until fragrant
Add salt, pepper, and green beans; Sauté until green beans are nicely green colored.
Add water, cover with a lid for approximately 5-10 minutes, or until green beans are al dente.
Remove lid and let any remaining water fully evaporate.
Turn heat down, add balsamic vinegar and nuts.
Continue cooking for about 10 minutes, stirring often, until balsamic thickens and green beans are the texture you prefer.
Garnish with sunflower seeds and serve immediately.
