Green Beans with Mustard, Shallots and Bacon from the Public Health Recipe Cookbook, Seattle & King County Department of Public Health—original source of recipe, in the public domain

  • Cook Time: 30 minutes
  • Serves: 6


  • 1 pound fresh green beans, trimmed (or one 16-ounce package frozen green beans)
  • 2 slices lean bacon
  • ¼ cup shallots, sliced (or, alternatively, ¼ cup sliced green onions)
  • 2 teaspoons brown or grainy mustard
  • salt and pepper, to taste


  1. In a large saucepan, heat ½ cup water to boiling and add green beans.
  2. Cover and cook for 10–15 minutes or until beans are crisp-tender.
  3. Drain into a colander then rinse beans under cold water and set aside (if using frozen beans, cook according to package directions).
  4. In a medium skillet, cook bacon until crisp.
  5. Drain bacon on paper towels then crumble pieces and set aside.
  6. Add shallots to bacon drippings then raise heat to medium-high and cook until tender.
  7. Turn heat to low then stir in the mustard, salt and pepper.
  8. Add green beans and toss until evenly coated.
  9. Serve in a platter sprinkled with crumbled bacon.
Community content is available under CC-BY-SA unless otherwise noted.