Paula Deen Fancy Green Beans turn a simple side into something worth talking about. Fresh beans get blanched, then tossed in bacon fat with red bell peppers, onions, cashews, and a teriyaki-honey glaze. Ready in 20 minutes, serving 4. This is the side dish that steals the show at any Southern supper table.
The ice bath after blanching is what makes or breaks this dish. Pull the beans out while they are still bright green and shock them in ice water right away. Skip that step and you get dull, mushy beans that no amount of bacon or teriyaki sauce can save.
Get your ice bath ready before you start boiling. Cook the bacon first so the fat is hot when the peppers and onions go in. The whole thing comes together fast, so have every ingredient prepped and measured before you turn on the stove.
Paula Deen Fancy Green Beans
Course: Side DishCuisine: American, SouthernDifficulty: Easy4
servings10
minutes10
minutes235
kcalCrisp-tender green beans blanched and shocked in ice water, then sauteed in bacon drippings with bell pepper, onion, and cashews before being coated in a warm teriyaki-honey butter sauce.
Ingredients
2 tablespoons teriyaki sauce
1 tablespoon honey
1 tablespoon Butter
1 tablespoon fresh lemon juice
1 1/2 lbs fresh green beans
2 slices bacon
1/2 cup cut into strips red bell peppers
1/2 cup cut into thin wedges onion
1/2 cup whole cashews
Directions
- Mix the sauce: In a small bowl, stir together the teriyaki sauce, honey and butter.
- Prepare the ice bath: Fill a bowl with cold water and ice cubes.
- Blanch the beans: Bring a large pot of water to a boil and add the lemon juice. Drop in the beans and cook for 4 to 5 minutes, or until beans are bright green. Drain the beans in a colander and then plunge them into the iced water. Drain again and set aside.
- Cook and assemble: In a skillet, cook the bacon until very crispy, crumble and set aside. Sauté the bell pepper and onion in the hot bacon fat for 2 minutes. Add the beans, cashews and bacon to the skillet. Add the teriyaki-honey sauce and toss gently.
FAQs
Can you use frozen green beans instead of fresh?
You can, but the texture will be softer since frozen beans have already been blanched once. If you go that route, skip the boiling step and just thaw them before adding to the skillet. Fresh beans hold up better and stay snappy.
How long do these green beans keep in the fridge?
They keep well for about 3 days in a sealed container. The cashews will lose their crunch after the first day, so toss in a fresh handful when you reheat. Warm them in a skillet rather than the microwave to keep the beans from getting soggy.
Why add lemon juice to the boiling water?
The acid in the lemon juice helps the beans hold their bright green color while they cook. Without it, the beans can turn a dull olive green. It also adds a faint brightness that balances the richness of the bacon fat and butter.
What can you use instead of cashews?
Slivered almonds or pecans both work well here. Pecans lean more Southern if that is the direction you want. Toast them in a dry skillet for a minute or two before adding so they do not go soft in the sauce.
Can you prep this ahead for a holiday dinner?
Blanch and ice-bath the beans up to a day ahead, then store them dry in a zip bag in the fridge. Cook the bacon and make the teriyaki-honey mixture ahead too. When it is time to serve, just saute the peppers and toss everything together in the skillet.
