This recipe also comes from the November 2001 issue of “Food Network Magazine” (Thanksgiving dinner at the Johnson’s brought to you by the Food Network Magazine!).  I used the bacon that Bob had wrapped around the turkey in these.  They were really good!

2 1/2 pounds green beans, trimmed

Kosher salt

1/2 pound bacon, roughly chopped

1 small yellow onion, finely chopped

3 cloves garlic, minced

1 teaspoon red pepper flakes (I left these out)

1/2 cup chopped toasted pecans

juice of 1/2 lemon (forgot to add this)

freshly ground pepper

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

2  Cook bacon in large, heavy duty saute pan until crisp, about 5 minutes.  Remove bacon to paper lined plate to drain.  Spoon off excess bacon grease, leaving 2 tablespoons in pan.  Add onion to pan and saute until soft and very tender, 4 – 5 minutes.  Sprinkle in garlic and red pepper flakes and saute until just fragrant, about 1 minute.  Add green beans and pecans and cook until heated through, 5 – 6 minutes.  Return bacon to pan, pour in lemon juice and toss.  Season with salt and pepper.