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Description
Ingredients
US|METRIC
4 SERVINGS
- 2 lb. haricots verts (fresh, tiny green beans, trimmed)
- 6 shallots (large)
- vegetable oil
- 1/2 cup balsamic vinegar
- 1 Tbsp. light brown sugar
- 3 Tbsp. butter
- salt
- 1/2 cup salted roasted almonds (lightly, coarsely chopped)
- 1/2 cup crumbled bacon (cooked and, about 5 slices)
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Directions
- Cook beans in boiling salted water to cover 3 to 4 minutes or until crisp-tender; drain. Plunge beans into ice water to stop the cooking process; drain.
- Cut shallots crosswise into thin slices; separate into rings. Pour oil to depth of 1 inch into a heavy saucepan; heat over medium-high heat to 350°. Fry shallots, in batches, 1 to 2 minutes or until crisp. Remove from skillet using a slotted spoon; drain on paper towels.
- Cook vinegar and sugar in a large skillet over medium-high heat, stirring often, 5 to 6 minutes or until reduced to 3 Tbsp. Stir in butter until blended. Add beans, and sauté 5 minutes or until thoroughly heated; season with salt and pepper to taste. Arrange on a serving platter. Top with shallots, almonds, and bacon. Serve immediately.
NutritionView More
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440Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories440Calories from Fat180 |
% DAILY VALUE |
Total Fat20g31% |
Saturated Fat8g40% |
Trans Fat0g |
Cholesterol40mg13% |
Sodium630mg26% |
Potassium1190mg34% |
Protein15g |
Calories from Fat180 |
% DAILY VALUE |
Total Carbohydrate54g18% |
Dietary Fiber7g28% |
Sugars15g |
Vitamin A80% |
Vitamin C70% |
Calcium15% |
Iron30% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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