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RECIPE

Green Beans with Pomegranate, Sweet-Spicy Pecans and Bacon

Oblong Cocotte

Vegetables

Under 30 minutes

2-4

INGREDIENTS

  • 4 strips bacon
  • 2 lb (900 g) green beans, ends trimmed
  • ½ cup (125 ml) pomegranate seeds
  • Maldon salt, to taste
  • Freshly ground black pepper, to taste

Pecans

  • 2 tbsp (30 ml) butter
  • 3 garlic cloves, thinly sliced
  • 2 tbsp (30 ml) maple syrup
  • ½ cup (125 ml) toasted pecans, roughly chopped
  • 1 tsp (5 ml) kosher salt
  • 1 pinch cayenne pepper, or more to taste

Dressing

  • ¼ cup (60 ml) olive oil
  • 2 tbsp (30 ml) lemon juice
  • 1 tbsp (15 ml) sherry vinegar
  • 1 tbsp (15 ml) maple syrup
  • Salt and pepper

EQUIPMENT

RECIPE NOTES

Looking for a delicious side dish for your next get-together? Look no further than our Green Beans with Pomegranate, Sweet-Spicy Pecans, and Bacon. While the green beans offer this dish a hearty component, the addition of pomegranate, pecans, and bacon truly brings it all together for a well-balanced meal. 

Be sure to grab your Oblong Casserole for this recipe – you’ll need it! This piece of cookware creates the ideal environment for this dish to come together, ensuring the green beans absorb all the rich flavours from the pecans and bacon. The Oblong Casserole provides home cooks with a generous cooking surface to pack ingredients, making it a perfect fit to combine the green beans with the dressing. 

Our Green Beans with Pomegranate, Sweet-Spicy Pecans and Bacon recipe elevates this traditional side dish, offering a fresh take. After all, who can say no to a serving of crispy bacon with their green beans. This recipe takes less than 30 minutes to prepare from start to finish, serving between two and four portions. Here are all the ingredients you’ll need and the steps to follow before tackling this recipe. 

INGREDIENTS

  • 4 strips bacon
  • 2 lb (900 g) green beans, ends trimmed
  • ½ cup (125 ml) pomegranate seeds
  • Maldon salt, to taste
  • Freshly ground black pepper, to taste

Pecans

  • 2 tbsp (30 ml) butter
  • 3 garlic cloves, thinly sliced
  • 2 tbsp (30 ml) maple syrup
  • ½ cup (125 ml) toasted pecans, roughly chopped
  • 1 tsp (5 ml) kosher salt
  • 1 pinch cayenne pepper, or more to taste

Dressing

  • ¼ cup (60 ml) olive oil
  • 2 tbsp (30 ml) lemon juice
  • 1 tbsp (15 ml) sherry vinegar
  • 1 tbsp (15 ml) maple syrup
  • Salt and pepper

EQUIPMENT

INSTRUCTIONS

Prepare the pecans: In a skillet over medium heat, melt the butter. Add the garlic and cook until just golden. Drain, leaving the butter in the skillet. Set the garlic aside.

Add the maple syrup, pecans, salt and cayenne to the skillet. Cook until the pecans are nicely coated in the mixture, about 4 to 5 minutes. Be careful they do not burn. Immediately spread out on a parchment paper-lined baking sheet. Set aside to cool.

Clean out the skillet and heat on medium. Cook the bacon until browned and crispy. Drain on paper towels. Break into bite-size pieces and set aside.

Meanwhile, prepare the dressing: In a small bowl, whisk together all of the dressing ingredients. Season to taste with salt and pepper.

Cook the green beans in a pot of salted boiling water for 2 minutes or until crisp tender. Drain and transfer immediately to an oblong cocotte.

While still warm, toss the beans with the dressing and season with Maldon salt and freshly ground pepper. Top with the garlic, pecans, bacon and pomegranate. Serve immediately.

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