Recipe courtesy of Rachael Ray
Episode: Double Comfy
Total:
30 min
Active:
10 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Bring a medium-sized pot of water to a boil. Salt the water and blanch the beans for 3 to 4 minutes, or until crisp-tender. Remove with a slotted spoon or spider, rinse, drain, and reserve. Add the potatoes to the water and bring back to a boil. Cook the potatoes until tender, about 12 minutes.

When the potatoes are nearly done, add a drizzle of extra-virgin olive oil to a small skillet and heat over medium-high heat. Add the bacon and crisp for 2 to 3 minutes, and then add the shallots and chile. Cook for 2 more minutes, and then stir in the vinegar, sugar, and stock.

Drain the potatoes and return them to the hot pot.

Pour the bacon mixture over the potatoes and add the green beans, parsley, salt, pepper, 3 tablespoons extra-virgin olive oil, and stir to combine. Serve warm or cold.

IDEAS YOU'LL LOVE

Roasted Green Beans

Recipe courtesy of Ree Drummond

Potato Salad

Recipe courtesy of Rachael Ray

Green Salad with Mustard Vinaigrette

Recipe courtesy of Ina Garten

Green Bean and Bacon Salad

Recipe courtesy of Tyler Florence

Green Salad Vinaigrette

Recipe courtesy of Ina Garten

Big Leafy Green Salad with Goat Cheese Tarts

Recipe courtesy of Nancy Fuller

Spaghetti-Style Green Beans

Recipe courtesy of Katie Lee

Soy Glazed Green Beans

Recipe courtesy of Guy Fieri

Twice Baked Potato Casserole

Recipe courtesy of Ree Drummond

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          Get Cooking