Saute Green Beans With Warm Tomato, Bacon and Shallot Dressing

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Ingredients Nutrition


  1. Blanch the green beans in a large pot of generously salted boiling water. When the beans are barely al dente, about 4-5 minutes, transfer to an ice bath. Drain, pat dry with paper towels and set aside.
  2. Cut tomatoes in half horizontally. Gently squeeze halves and catch pulp, seeds and any juices in a fine mesh strainer set over a small bowl. Use a wooden spoon to press the pulp to release all the juices. Reserve the liquid - you should get about 1/4 cup - and discard seeds. Dice the tomato flesh (leaving skin on); set aside.
  3. In a large pan over medium heat, cook bacon until crisp, about 12-15 minutes. Remove to a plate lined with paper towels. Set aside. Reserve 2 tablespoons of rendered bacon fat and discard the rest.
  4. In the same pan, over medium heat, heat the reserved bacon fat and add the shallots. Cook until shallots have caramelized to a deep golden brown, about 8-10 minutes.
  5. Whisk in cider vinegar, strained tomato juices, honey and Dijon to form a dressing. Season with salt and pepper to taste.
  6. Increase heat to high, add diced tomatoes and cook 1-2 minutes, or until tomatoes break down slightly. Add the green beans, stir together, and cook, stirring, until the beans are heated through. Add bacon, toss to combine, and serve.

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