Green Beans with Bacon Breadcrumbs

Name: Green Beans with Bacon Breadcrumbs
Total time: 55 min
Ingredients: 1 pound haricots verts (French green beans), trimmed; 6 thick-cut bacon slices; 1.5 cups torn sourdough bread (from 1 [1-lb.] loaf); 1 medium-size yellow onion, thinly sliced (about 2 cups); 1 tablespoon canola oil; 1 cup heavy cream; 1 teaspoon kosher salt; .125 teaspoon black pepper

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Along with the juicy turkey and cornbread dressing, sweet potato casserole, and a groaning board filled with holiday cakes and pies, a green bean casserole is expected at the holiday meal table. If you want to go beyond the can-of-this and can-of-that creamy iteration, try this dish of green beans with bacon, a fresh take on a holiday classic. We chose haricots verts here to make this more sophisticated (and they are super tender/delicious), but you can use slender green beans, as well. You may have to blanch another minute or two, depending on their size. We all know that bacon makes everything better, and that includes this dish tender green beans. Instead of sprinkling the beans with a can of commercial fried onions, use these bacon breadcrumbs, instead. The bacon breadcrumbs are delicious sprinkled over any roasted vegetable dish or salad; just make an extra batch and keep in an airtight container in your pantry.

By

Anna Theoktisto

Published on October 8, 2020

Green Beans with Bacon Breadcrumbs — Photo: Greg Dupree; Food Styling: Chelsea Zimmer; Prop Styling: Ginny Branch

Active Time:

55 mins

Total Time:

55 mins

Servings:

6

Ingredients

1 pound haricots verts (French green beans), trimmed
6 thick-cut bacon slices
1 ½ cups torn sourdough bread (from 1 [1-lb.] loaf)
1 medium-size yellow onion, thinly sliced (about 2 cups)
1 tablespoon canola oil
1 cup heavy cream
1 teaspoon kosher salt
⅛ teaspoon black pepper

Directions

Bring a large pot of salted water to a boil over high. Add green beans; cook until tender-crisp, 3 to 5 minutes. Drain; rinse with cold water. Drain; set aside.
Cook bacon in a 10-inch skillet over medium-high, stirring occasionally, until crisp, about 10 minutes. Remove from heat. Transfer bacon to a plate lined with paper towels, reserving drippings in skillet. Pulse bread pieces in a food processor until breadcrumbs form, about 20 pulses. (You'll have about 1 cup.) Add breadcrumbs to drippings in skillet. Cook over medium, stirring often, until golden brown and dry to the touch, about 8 minutes. Remove from skillet; set aside.
Add onion and oil to skillet over medium-high. Cook, stirring often, until browned, about 15 minutes. Add cream, salt, and pepper, stirring up browned bits on bottom of skillet. Bring to a boil over medium-high. Reduce heat to medium. Cook, stirring often, until liquid thickens, about 5 minutes. Stir in green beans. Crumble bacon over mixture, and stir to combine. Transfer mixture to a shallow dish or platter. Sprinkle with breadcrumbs.