I made this side dish for my brother and sister over Thanksgiving weekend, 2011 and we all loved it.  This is simple yet elegant, and it’s subtly flavoured, making it a great side for any entree.

Green Beans with Shallot Butter and Crispy Bacon Recipe

approx. 680 g (24 ounces) fresh green beans, with the ends trimmed

5 slices of naturally smoked bacon (Note:  I used sodium reduced bacon)

2 or 3 shallots, thinly sliced crosswise

1/4 salted butter, cut into cubes

olive oil

sea salt

ground white pepper

optional:  a small handful of toasted nuts, ie. pine nuts, pecans, or walnuts

Place a large pot of water, covered with its lid, over high  heat.  Then, in a large saute pan, cook the bacon over medium heat until crispy.  Then break the bacon strips up into small pieces and set aside.  Discard enough of the bacon grease to leave just a thin coating in your pan.  Reduce the heat to medium low and add the butter along with a light drizzle of olive oil.  Now start to boil your pot of water over high heat.  Once the better has melted in your saute pan, add the shallots and cook, stirring frequently, until the shallots have softened nicely and the butter is infused with the flavour of the shallots.  This will take about 7 minutes.  Meanwhile, when your pot of water reaches a rolling boil, add the beans and cover the pot with its lid.  Once the water returns to a rolling boil, the green beans should be done.  Do not overcook them.  You want them to be tender but still crisp.  Drain them well and add them to your saute pan with the shallot butter.  Add a pinch of ground white pepper.  Toss until the green beans are well coated with the shallot butter.  Adjust salt to taste, then toss in the bacon and nuts (if using).  Dish out and serve immediately.