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Green Beans


  • 2 1/2 pounds green beans, trimmed

  • Kosher salt

  • 1/2 pound bacon, roughly chopped

  • 1 small onion, chopped

  • 3 cloves garlic, minced

  • 1/2 cup toasted pecans, chopped

  • Juice of 1/2 lemon

  • Fresh ground black pepper


  1. Assemble ice bath; in a large bowl add a bunch of ice then add cold water. Set aside.

  2. Bring a large pot of salted water to a boil. Add green beans to boiling water and cook until bright green in color and still crisp, about 5 minutes (error on the more crisp side).

  3. Using thongs transfer greens beans to ice bath to shock them and stop the cooking. After a couple minutes drain the beans and pat dry in a kitchen towel or with paper towels.

  4. In a large saute pan cook bacon until crisp, about 5 minutes. Remove bacon to paper towel lined plate, to drain. Leave about 2 tbsp of bacon grease in the pan, spoon off the excess, and saute onions until soft and tender, about 5 minutes. Add chopped garlic and saute until fragrant, 1 minute.

  5. Add the green beans back to the pan, toss to coat and heat for 2 minutes. Add bacon and pecans to pan, pour in lemon juice and toss to coat. Season with salt and pepper. Transfer to serving dish.


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