Fill a large saucepan with water and add salt; bring to a boil. Add green beans. Cook, uncovered, for 4 to 5 minutes or until beans turn bright green. Use a slotted spoon to transfer beans to a large bowl filled with cold water and ice.
Recipe
Side Dish
Carrots and Green Beans with Bacon and Onion
Primary Media
Author
Chef Paul Wahlberg
Save Options
Description
Smoky bacon and savory onions bring a lot of flavor to this side dish, while still letting the wholesome goodness of the green beans and carrots really shine through.
Servings and Ingredients
Ingredients
Serves 8
| Quantity | Ingredient | Add |
|---|---|---|
| 1 tsp. Hy-Vee salt, for blanching water | ||
| 1 lbs. fresh green beans, washed and trimmed | ||
| 10 oz. baby carrots, peeled and tops removed | ||
| 1 tbsp. Gustare Vita olive oil | ||
| 5 slice(s) Hy-Vee sweet smoke bacon, sliced crosswise into 1/2-inch pieces | ||
| 1 medium Vidalia onion, cut into very thin wedges | ||
| 2 tbsp. Hy-Vee salted butter | ||
| 1 tsp. chopped fresh thyme | ||
| Hy-Vee salt and Hy-Vee black pepper, to taste |
Things To Grab
- Large saucepan
- Slotted spoon
- 2 large bowls
- Paper towels
- Large skillet
- Wooden spoon
- Serving bowl
Directions
Return water in saucepan to boil. Add carrots. Cook, uncovered, for 2 to 3 minutes or until slightly tender. Drain and transfer carrots to another bowl filled with cold water and ice to stop cooking.
Drain beans and carrots separately; pat dry with paper towels.
Meanwhile, heat olive oil in a large skillet over medium heat. Add bacon; cook for 2 minutes, stirring often. Add onion; cook for 4 to 5 minutes or until tender, stirring often. Drain off fat, if desired.
Add the blanched green beans and carrots, butter and thyme; cook 3 minutes or until heated through, stirring often. Season to taste with salt and pepper. Transfer to a serving bowl.
Recipe Source:
CBS Original, Wahlburgers x Blue Bloods