Green Beans Almondine with Bacon

Perfectly sauteed greens beans tossed with crunchy almonds and crisp bacon crumbles—a quick and easy holiday side dish.

Course Side Dish

Cuisine American

Prep Time 5

Cook Time 15

Total Time 20

Servings servings

Calories 87kcal

Author Amee

5 cups frozen whole green beans thawed in pan for 1 hour, or you can blanch them straight from frozen. Be sure to drain well.
2 slices bacon chopped
1 clove garlic minced
1 packet concentrated liquid chicken stock dissolved into 1/4 cup water or a teaspoon of Better than Bouillon concentrated paste dissolved in 1/4 cup of water, you can also use 1/4 cup regular chicken stock
1/4 cup slivered almonds
salt and pepper to taste
1 tsp fresh dill or parsley chopped fine, optional

Cook until golden and crisp. Remove the cooked bacon from the pan and drain on a paper towel lined plate.
Add the green beans and garlic to the rendered bacon fat in the pan and stir to coat.
Add the chicken stock and bring to a simmer and cook, uncovered, until it evaporates and the beans begin to soften, stirring occasionally about 8-10 minutes.
Add almonds and dill, if using, and stir well coating the beans.
Sauté until beans begin to carmelize, 3-5 minutes, and serve immediately.
Garnish with fresh chopped parsley, if desired.

To enhance the vibrancy of the green beans, blanch the frozen beans before cooking them in chicken stock.
If the bacon fat cooks out before the green beans are caramelized, add a tablespoon of butter or olive oil to the pan for more moisture.
Don't overcook the green beans, or they may become rubbery.
Serve green beans almondine immediately -when they're perfectly tender with lightly caramelized edges.