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Green Beans with Bacon and Candied Pecans

Green Beans with Bacon and Candied Pecans
  • Prep 10 min
  • Total 25 min
  • Servings 4
Green beans are even better with a sweet and salty kick.
Updated June 9, 2015


  • 3 tablespoons maple syrup
  • 2 tablespoons olive
  • 1 tablespoon red wine vinegar
  • 1/2 teaspoon Dijon mustard
  • 2 cloves garlic
  • 1 lb. fresh green beans, trimmed
  • 6 slices cooked bacon, crumbled
  • 1/4 cup chopped candied pecans
  • salt and pepper


  • 1
    Emulsify maple syrup, olive oil, red wine vinegar, Dijon mustard, and garlic in a food processor or blender, and set aside.
  • 2
    Blanch green beans by boiling them for 3-5 minutes until crisp. Drain the beans immediately and transfer them to a large bowl of ice water. Wait three minutes and drain. Allow the green beans to air dry or by patting them with a paper towel.
  • 3
    Toss the beans in the dressing and top them off with the crumbled bacon and pecans. Season lightly with salt and pepper.

No nutrition information available for this recipe
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