Sautéed Green Beans with Shallots & Bacon

Prep Time: 10 minutes
Total Time: 30 minutes
Makes: 8


  1. 1 1/2 lb (750 g) green beans
  2. 4 strips Naturally Smoked Bacon, 50% Less Salt, sliced
  3. 4 shallots, thinly sliced
  4. 2 cloves garlic, thinly sliced
  5. 1/2 tsp (2 mL) salt
  6. 1 tsp (5 mL) chili pepper seasoning paste
  7. 1 tbsp (15 mL) whole grain dijon prepared mustard
  8. 1 tbsp (15 mL) water


  1. Bring a large pot of salted water to a boil. Add beans and cook just until water returns to a boil, about 2 min. Strain beans and immerse in a large bowl of ice water until beans are completely cold. Drain and set aside.
  2. In a wok or large, deep skillet, cook bacon until crispy, about 5 min. Transfer bacon to a plate. Drain all but 2 tbsp (30 mL) of bacon fat from skillet. Add shallots to skillet and cook over medium-high heat until tender, about 3 min. Add garlic and cook, 1 min. Stir in salt, chili pepper paste, mustard and water to make a sauce. Stir in beans, cover and cook just until beans are hot and tender-crisp, about 5 min. Stir in reserved bacon and remove from heat.

Tip: Shallots, bacon and whole grain mustard dress up traditional green beans.