Green Beans with Shallots, Apple Cider, and Bacon

Green Beans with Shallots

This Green Beans with Shallots, Apple Cider, and Bacon is light, simple, and delectable.

Green Beans with Shallots, Apple Cider, and Bacon
Makes 6 servings
Write a review
  1. 2 quarts water
  2. 1½ teaspoons salt, divided
  3. 1¼ pounds fresh green beans, trimmed
  4. 2 slices applewood-smoked bacon
  5. ½ cup chopped shallots (about 4 medium shallots)
  6. 2 cloves garlic, minced
  7. ½ cup unfiltered apple cider
  8. ½ cup unsalted chicken stock*
  9. 1 tablespoon chopped fresh parsley
  10. ¼ teaspoon ground black pepper
  1. In a Dutch oven, combine 2 quarts water and 1 teaspoon salt; bring to a boil. Add beans; cook 8 minutes or until tender. Drain.
  2. In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove bacon from pan, and drain on paper towels. Reserve 2 tablespoons bacon drippings in skillet. Add shallots and garlic; cook 2 minutes or until tender. Slowly add apple cider and chicken stock. Bring to a boil over medium-high heat. Cook 2 minutes or until mixture has reduced to ⅔ cup. Add beans; cook 3 minutes or until thoroughly heated.
  3. Crumble bacon; sprinkle bacon, remaining ½ teaspoon salt, parsley, and black pepper over beans.
  1. *We used Kitchen Basics unsalted chicken stock.
Paula Deen Magazine

Get more great recipes by ordering your subscription to Cooking with Paula Deen today!