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Green Beans with Bacon & Almonds

September 18, 2009

This is a great side dish to complement any meal. I used up leftover green beans to create this quick dish on a busy weeknight. Since I have mostly night classes, by the time I get home from school, my motivation to cook anything is pretty dismal. Waking up a little earlier and trying to get as much prepping and cooking done for dinner has been a huge lifesaver. Most of the time, I have a complete meal done and all I need to do is re-heat. This helps me avoid the temptation of going out to eat or eating canned soup and calling it a night. This dish will seriously take you less than 10 minutes to make. Save some extra portions and use them in a quick stir-fry for the rest of the week. The crunchy almonds and saltiness of the prosciutto gives these green beans tons of flavor and texture. The smoky flavors in this fast saute make it a warm addition to any meal.

Green Beans with Bacon & Almonds

Makes 2 servings


  • 1 teaspoon canola oil
  • 1/2 large shallot, minced
  • 1/2 pound green beans, trimmed
  • 1/4 cup vegetable broth
  • 1 slice prosciutto, cooked and crumbled
  • 1 tablespoons chopped toasted almonds
  • 1/4 teaspoon salt


  1. Heat oil in a large skillet over medium-high heat. Add shallot and cook, stirring, until starting to brown, 30 seconds to 1 minute. Add green beans and cook, stirring often, until seared in spots, 2 to 3 minutes. Add broth; cover, reduce heat to medium and cook, stirring occasionally, about 3 minutes for tender-crisp or 6 minutes for tender. Remove from heat and stir in prosciutto, almonds and salt.



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