Green Beans and Bacon

(from clair’s recipe box)

This recipe makes about 8 servings – kind of a lot. Could be halved.
With tweaks to make it FMA-friendly – also tweaked to do with regular bacon (greasier) or turkey bacon.


Prep time: 15 minutes
Cook time: 20 minutes
Serves 8 people

Categories: Sides, veggies


  • 2 1/2 pounds green beans, trimmed
  • Kosher salt
  • 1/2 pound bacon, roughly chopped (can use turkey or regular, if using turkey may need to add a bit of olive oil for more grease)
  • 3 cloves garlic, WHOLE
  • 1 teaspoon red pepper flakes
  • 1/2 cup chopped toasted pecans (optional)
  • Juice of 1/2 lemon
  • Freshly ground pepper


  1. Toss the green beans into a large pot of boiling salted water and cook until bright green in color and crisp-tender, about 5 minutes. Drain the beans and shock in a large bowl of ice water to stop the cooking. Drain the beans again and pat dry.

  2. Cook the bacon in a large, heavy saute pan until crisp, about 5 minutes. Remove the bacon to a paper towel-lined plate to drain. If using regular bacon, spoon off the excess bacon grease, leaving 2 tablespoons in the pan. If using turkey bacon, may need to add a bit of olive oil to the pan to get to 2 TBsp of grease. Add the garlic to the pan and saute for 1-2 minutes, to flavor the grease. Take the garlic out and discard. Add red pepper flakes and saute until just fragrant, about 1 more minute. Add the reserved green beans and the pecans and cook until heated through, 5 to 6 minutes more. Return the bacon to the pan, pour in the lemon juice and toss. Season with salt and pepper.

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