Green Beans and Bacon

1. 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.

2. 2

   Drain the beans and shock in a large bowl of ice water to stop the cooking.

3. 3

   Drain the beans again and pat dry.

4. 4

   Cook the bacon in a large, heavy saute pan until crisp, about 5 minutes.

5. 5

   Remove the bacon to a paper towel-lined plate to drain.

6. 6

   Spoon off the excess bacon grease, leaving 2 tablespoons in the pan.

7. 7

   Add the onion to the pan and saute until soft and very tender, 4 to 5 minutes.

8. 8

   Sprinkle in the garlic and red pepper flakes and saute until just fragrant, about 1 more minute.

9. 9

   Add the reserved green beans and the pecans and cook until heated through, 5 to 6 minutes more.

10. 10

    Return the bacon to the pan, pour in the lemon juice and toss.

11. 11

    Season with salt and pepper.

12. 12

    Photograph by David Malosh

* Per serving · 4 servings · Values may vary.

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