Green Beans with Roasted Red Peppers

Looking for a delicious side dish recipe? Then check out this green beans, bacon and veggies recipe that is ready in just 20 minutes! ...MORE+ LESS-

By Pillsbury Kitchens

October 29, 2010

slices bacon, cut into 1/2-inch pieces

cups cut (1-inch) fresh green beans (8 oz.)

1/4

cup chopped shallots

tablespoons chopped roasted red bell peppers (from (7.25-oz.) jar)

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1

In medium skillet over medium heat, cook bacon until crisp. Remove bacon from skillet; drain on paper towels.
2

Reserve 1 tablespoon drippings in skillet. Add green beans and shallots; cover and cook 8 to 10 minutes or until beans are tender, stirring occasionally. Stir in roasted peppers; sprinkle with cooked bacon.

Southern cooks often enhance vegetables with bacon or other types of pork. Old-fashioned recipes called for cooking the vegetables until they were practically mush. Here, the beans cook until just tender, retaining their color, character and vitamins.
Shallots have been referred to as the aristocrats of the onion family. The bulbs have several distinct cloves, similar to garlic bulbs. Their flavor, somewhere between that of onion and garlic, is often described as sophisticated. Shallots are used successfully in sauces because their flavor is more delicate and their texture more tender than either onion or garlic.