I love green beans. I do not love green beans with bacon. I do appreciate the pairing, though – smoky crunchy deliciousness with tender-crisp sauteed green beans. I definitely get it. I just don’t eat bacon, being a vegetarian and all that.
So I thought that this year, I’d see about creating a baconless sauteed green bean recipe that mimics that classic pairing: Sautéed Green Beans with Smoky Shallots.
Shallots, my friends. They look like little red onions with pointy hats. And they’re the key to smoky goodness in this classic holiday side.
So what do you do with said shallots? Slice them up and fry them and season them, that’s what! I use coconut oil because it has a high smoke point and somewhat neutral taste – the bit of coconut that comes through only enhances the flavor of this dish, I think. Vegetable oil or canola oil would work, too.
And then I season them with smoked paprika. Smoked paprika is quite possibly the best thing in the spice cupboard – it lends a smoky, bacon-y taste without the meat (or fat). Smoked paprika is my homeboy, is basically what I’m trying to say.
Some of the shallots get nice and crisp if you cook them long enough (just don’t burn them!). So – shallots cooked crisp + smoked paprika = almost bacony goodness without the bacon. I’m down.
Give those green beans a super-quick saute and top them with the smoky shallot crisps and most everyone will forget about bacon. Oh, who am I kidding? No one will forget bacon. But, for this one meal, I uphold that the carnivores – along with vegetarians and vegans – won’t care about it at all.
Make-Ahead Tip
I like to trim and blanch the beans a day ahead of time. I just store the blanched beans in an airtight container or bag in the fridge, then bring them back out when it’s time to saute them shortly before serving.