November 20, 2011 in sides
I have to tell you, I love the traditional green bean casserole. I especially love it the day after Thanksgiving, still cold from the fridge. Dare I say that it’s the thing I most look forward to at Thanksgiving. But I know not everyone thinks so highly of the casserole so I wanted to give another awesome option.
It includes bacon.
But not just pecans. Candied pecans.
Omg. The sweet pecans and the salty bacon? Done. Those two combined with a slightly tangy dressing make even super-healthy green beans ridiculously addictive.
And yes, I was spotted stealing bites directly from the fridge the day after these were made.
Green Beans with Bacon & Candied Pecans
For the candied pecans:
1 cup pecan pieces
1 egg white
1 teaspoon water
¼ cup sugar
¼ teaspoon salt
¼ teaspoon cinnamon
For the beans
3 tablespoons maple syrup
2 tablespoons olive oil
1 tablespoon red wine vinegar
½ teaspoon Dijon mustard
2 cloves garlic
1 pound fresh green beans (trimmed), or frozen
6 slices cooked bacon, crumbled
salt and pepper
To make the pecans:
- Preheat oven to 250F. Spray a baking sheet with oil or line with parchment paper.
- In a small bowl, whisk together egg white and water until frothy.
- In a separate small bowl, stir together sugar, salt, and cinnamon.
- Add the pecans to the egg white. Use a fork to transfer the pecans from the egg white to the sugar mixture, allowing the excess egg to drip off. Toss in the sugar mixture; place on baking sheet in a single layer.
- Bake for an hour, stirring every 15 minutes.
For the beans:
- If using frozen beans, boil according to package instructions. If using fresh beans, boil for 3 – 5 minutes or until crisp; transfer to a large bowl of ice water to stop the cooking process. Drain.
- Combine maple syrup, olive oil, red wine vinegar, dijon mustard, and garlic in a blender or food processor.
- Toss the beans in the dressing and top them with the crumbled bacon and pecans. Season with salt and pepper to taste.