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Sautéed Green Beans with Shallots & Bacon
Makes 8


Step 1
Bring a large pot of salted water to a boil. Add beans and cook just until water returns to a boil, about 2 min. Strain beans and immerse in a large bowl of ice water until beans are completely cold. Drain and set aside.
Step 2
In a wok or large, deep skillet, cook bacon until crispy, about 5 min. Transfer bacon to a plate. Drain all but 2 tbsp (30 mL) of bacon fat from skillet. Add shallots to skillet and cook over medium-high heat until tender, about 3 min. Add garlic and cook, 1 min. Stir in salt, chili pepper paste, mustard and 1 tbsp (15 mL) water to make a sauce. Stir in beans, cover and cook just until beans are hot and tender-crisp, about 5 min. Stir in reserved bacon and remove from heat.
Shallots, bacon and whole grain mustard dress up traditional green beans.


1 1/2 lb (750 g) green beans

4 strips sodium-reduced bacon, cut into pieces

4 shallots, thinly sliced

2 cloves garlic, thinly sliced

1/2 tsp (2 mL) salt 

1 tsp (5 mL) Chili Pepper Seasoning Paste 

1 tbsp (15 mL) whole grain Dijon mustard