Candied pecans and crumbled bacon give this classic side an exceptional sweet and salty crunch. Toss with a bold mustard and garlic vinaigrette just before serving. Photo credit: Julie Gransee from Lovely Little Kitchen.
10m
PREP TIME
12m
COOK TIME
97
CALORIES
8
INGREDIENTS
Candied pecans and crumbled bacon give this classic side an exceptional sweet and salty crunch. Toss with a bold mustard and garlic vinaigrette just before serving. Photo credit: Julie Gransee from Lovely Little Kitchen.
10m
PREP TIME
12m
COOK TIME
97
CALORIES
8
INGREDIENTS
Ingredients 10 Servings
- 2 pounds green beans, trimmed
- 6 slices bacon
- 1/4 cup cider vinegar
- 3 tablespoons Zatarain's® Creole Mustard Squeeze Bottle
- 1 tablespoon honey
- 1/2 teaspoon McCormick® Garlic Salt
- 1/2 teaspoon McCormick® Coarse Ground Black Pepper
- 1/3 cup chopped candied pecans
INSTRUCTIONS
- 1 Cook beans in boiling water in large uncovered saucepan on medium-high heat 5 to 6 minutes or until tender-crisp. Drain immediately and rinse with cold water. Let drain until dry or pat dry with paper towels before tossing with Vinaigrette. Set aside.
- 2 Cook bacon in large skillet on medium heat until crisp. Remove bacon. Crumble and set aside. Remove all but 1 tablespoon drippings from skillet.
- 3 Stir vinegar, mustard, honey, garlic salt and pepper into skillet with a whisk until smooth. Cook and stir on medium heat until mixture is slightly thickened. Remove from heat.
- 4 Stir bacon into vinaigrette in skillet. Add beans and pecans; toss to coat well. Serve immediately or at room temperature.
NUTRITION INFORMATION
(per Serving)
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