Let’s talk about the most unboring boring green beans.
They may look simple, but these green beans are anything but dull. This dish is a small bowl of bold flavors — savory, tangy, crunchy and slightly spicy — and it features everything I love about a great side dish.
By the way, I’m somehow still talking Thanksgiving while already thinking about the next holidays. The tree isn’t up yet — usually it’s already out — but lately everything takes me a lot longer than it used to. I picture myself collapsing on the couch, pointing out exactly where the ornaments should go while eating popsicles, and somehow that feels like a perfectly reasonable plan.
I move slower these days and still write ambitious to-do lists, so I’m constantly surprised when only part of the list gets done. But despite the slower pace, I’m right on time with the season — and these skillet green beans feel perfectly suited to fall. Maybe I should be pregnant every autumn?
Over the last few weeks I’ve talked a lot about keeping Thanksgiving dishes traditional and nostalgic. There aren’t many places to safely deviate from classic holiday sides, but for those who aren’t into the classic green bean casserole (my dad insists mushrooms are a fungus, not a food), this skillet version is the ideal alternative.
These green beans are toasted in a skillet — yes, in bacon grease — and finished with a handful of tasty additions:
- Bacon (obvious, but essential)
- Caramelized shallots
- Toasted almonds (I love honey-roasted when I can find them)
- Garlic brown-butter breadcrumbs
- Crushed red pepper flakes for a little heat
- And crumbled feta
Feta is a must here: it brings a bright, tangy contrast to the sweet, savory beans and buttery breadcrumbs, while the red pepper adds a hint of heat. The result is a perfectly balanced side that’s both comforting and fresh.
These are also incredibly easy to make and work for any weeknight — not just holiday dinners. They’re quick enough to be dinner on a busy night and satisfying enough to serve straight from the skillet. If you need a real, no-fuss meal that still feels special, make these.
Loaded Skillet Toasted Green Beans
4 to 6
30 minutes
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Ingredients
- 4 slices bacon, chopped
- 2 shallots, sliced
- 2 pounds fresh green beans
- 1/3 cup toasted almonds
- 4 ounces feta cheese, crumbled
garlic butter breadcrumbs
- 2 tablespoons unsalted butter
- 1 garlic clove, minced or pressed
- 1/3 cup seasoned panko bread crumbs
- 1/8 teaspoon crushed red pepper flakes
Instructions
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Heat a large skillet over medium-low heat and add the bacon and shallots. Cook until the bacon is crispy and the shallots begin to brown, stirring occasionally, about 8 to 10 minutes. Remove the mixture from the skillet and set aside while you cook the green beans.
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Add the green beans to the skillet. If there isn’t enough bacon fat remaining, add about a tablespoon of butter or olive oil to toast the beans. Cook over medium heat, stirring and tossing occasionally, until the beans are bright and tender-crisp, about 5 to 6 minutes. Return the bacon and shallots to the skillet and toss. Add the toasted almonds and crumbled feta and combine.
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Sprinkle with the garlic brown-butter breadcrumbs and serve immediately.
garlic butter breadcrumbs
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Melt the butter in a small saucepan over medium heat, whisking as it bubbles. Once brown bits form on the bottom, remove from heat and whisk for another 30 seconds. Let the butter rest for 2 minutes, then whisk in the minced garlic. Stir in the panko and crushed red pepper flakes until well coated. Set aside.
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Go vegetables!