The Pantry: Steamed Green Beans

Unlike lima beans, I have a preference for fresh green beans, which I like steamed.  There’s something satisfying about not only the taste, but the crunch, and you have to admit that the color is absolutely beautiful.

The nice thing about green beans is that there are a number of things that you can mix them with.  I usually see them paired with almonds or walnuts; however,  I had an abundance of shallots and bacon, so that’s what I chose to use in this particular instance.

I use a food steamer to cook mine.  If you don’t have a food steamer, or a steamer basket, you may be able to get similar results if you place a large heat-proof colander over a 4 1/2 quart dutch oven that has simmering water.  I haven’t tried this method, so I can’t speak for how effective it would be.

Steamed Green Beans


1/2 pound fresh green beans

1 slice thick cut bacon

1 small shallot

salt, to taste

pepper, to taste


1.  Clean and trim green beans to desired length.  I like mine cut into one inch pieces.

2.  Set your steamer up according to the manufacturers directions.  Steam for 10 minutes.

3.  While the green beans steam, peel and chop shallots, then dice the bacon.  In a medium sized skillet, cook bacon on medium heat.  Once bacon is mostly cooked and the fat rendered, add the diced shallots.  Stir to combine, and be careful because the shallots will burn very quickly.

4.   Remove the skillet from the heat if your green beans are not ready at the same time as the bacon and shallots.  Otherwise, reduce the heat to low and add the steamed green beans, tossing to coat.

5.  Remove beans from heat, adding salt and pepper to taste.  Serve hot.

Yield: approximately 4-6 servings


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