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
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.