- 2 1/2 pounds eco-friendly beans, trimmed
- Kosher salt
- 1/2 pound bacon, roughly chopped
- 1 small yellow onion, finely chopped
- 3 cloves garlic clove, minced
- 1 teaspoon red pepper flakes
- 1/2 cup chopped toasted pecans
- Juice of just oneOr2 lemon
- Freshly ground pepper
Chuck the ball eco-friendly beans right into a large pot of boiling salted water and prepare until vibrant eco-friendly colored and crisp-tender, about a few minutes. Drain the beans and shock inside a large bowl of cold water to prevent the cooking. Drain the beans again and pat dry.
Prepare the bacon inside a large, heavy saute pan until crisp. about a few minutes. Take away the bacon to some paper towel-lined plate to empty. Spoon from the excess bacon grease. departing two tablespoons within the pan. Add some onion towards the pan and saute until soft and incredibly tender, four to five minutes. Sprinkle within the garlic clove and red pepper flakes and saute until just aromatic, about another minute. Add some reserved eco-friendly beans and also the pecans and prepare until heated through, five to six minutes more. Return the bacon towards the pan, pour within the fresh lemon juice and toss. Season with pepper and salt.
Photograph by David Malosh
Recipe thanks to Pat Neely for Food Network Magazine