Recipe courtesy of Rachael Ray
Episode: Double Comfy
Save Recipe Print
Total:
30 min
Prep:
10 min
Cook:
20 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.

Best of Food Network 6 Videos

Get the Recipe

Giant Crunchy Taco Wrap 00:35

This Mexican fast-food favorite is big enough to share!

Similar Topics:

IDEAS YOU'LL LOVE

Green Bean Salad

Recipe courtesy of Jamie Deen

Roasted Green Beans

Recipe courtesy of Ree Drummond

Green Beans and Bacon

Recipe courtesy of The Neelys

Sauteed Green Beans

Recipe courtesy of Robin Miller

Potato Salad

Recipe courtesy of Ina Garten

Greens and Beans

Recipe courtesy of The Neelys

Vinaigrette For Green Salad

Recipe courtesy of Ina Garten

German Potato Salad

Recipe courtesy of Bobby Flay

Green Beans with Lemon and Garlic

Recipe courtesy of The Neelys

Browse Reviews By Keyword