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Green Beans, Smoked Bacon and Honey Walnuts



  • 2 pound fresh green or yellow snap beans
  • 1 cup diced bacon
  • 3 tablespoon unsalted butter
  • 1 cup shelled walnut halves
  • 1/2 cup water
  • 1/2 cup honey
  • 1/2 cup Fine sea salt and freshly ground black pepper


Baking Directions:


Bring several quarts of water to a boil.

Add 1 tablespoon salt, add the green beans and cook until tender, about 6-8 minutes.

Drain the beans and shock in cold water, draining again before setting aside.


Put the bacon into a skillet and cook over low-medium heat until the fat has rendered and the bacon is crispy, 6 to 8 minutes.

Drain the bacon on a paper-towel-lined plate and set aside.


In a wide, heavy-bottomed sauté pan, heat the butter and add the walnut halves.

Sauté until they start to brown, 3 minutes.

Pour in 1/2 cup of water, then the honey.

Stir and cook until the water has evaporated and the honey has caramelized and coated the walnuts, approximately 5 minutes.

Before the walnuts become too dry, add the cooked beans and the bacon and cook together, tossing and stirring, to evenly distribute the walnuts and bacon.


Serve at once.