Balsamic Green Beans with Bacon

Green beans in a copper pan

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A simple green bean saute with crispy bacon and Balsamic.


  • 1-pound fresh green beans, trimmed
  • 5 strips bacon, chopped
  • 1 tablespoon olive oil
  • 3 tablespoons balsamic vinegar
  • ½ teaspoon coarse salt
  • ½ teaspoon ground black pepper
  • 1 tablespoon honey (optional)


  1. Bring a large pot of water to a boil. Cook the green beans 2-3 minutes, then transfer them to a large bowl filled with ice water. Once the ice has melted, use a slotted spoon to remove the green beans from the bowl and place on a paper towel-lined plate. Set aside.
  2. Add the bacon to a large skillet set at medium heat. Cook 6-8 minutes, stirring frequently, until bacon is crispy. Transfer to a paper towel-lined plate. Set aside. Drain all but 1 tablespoon of the bacon fat from the pan; discard the excess bacon fat.
  3. Add the olive oil to the pan and heat to medium-high. Add the green beans and sauté 1-2 minutes or until lightly browned. Add the balsamic vinegar, salt and black pepper and simmer until the balsamic is mostly evaporated. Add the bacon back to the pan and stir to combine. Stir in the honey (if using). Serve immediately.


Cooking Tip: The technique in step 1 is called blanching and shocking. Blanching slightly cooks the green beans while shocking in an ice water bath helps preserve the bright green color. It is an optional step, as you can start with step number 1, you'll simply need to saute the green beans a few minutes longer to assure they're cooked.

Cooking Tip: To make the green beans a little less tangy, add the honey.