This side dish of garlicky, green beans topped with clusters of brown sugar-glazed almonds and bacon is weeknight friendly, and has an elegance befitting the holiday table.
2 slices bacon (about 2 oz.), cut into 1/4-inch pieces
1/3 cup sliced almonds
1 1/2 Tbsp. packed dark brown sugar
1 1/2 Tbsp. extra-virgin olive oil
2 cans (14.5 oz. each) Del Monte® Whole Green Beans or Del Monte® Cut Green Beans, well drained and pat very dry with paper towels
1 tsp. minced garlic
Cook bacon 4 to 5 minutes in a large nonstick skillet over medium-high heat until browned and crisp, stirring frequently. Transfer bacon pieces to a paper towel-lined plate to drain. Discard all but 1 1/2 tsp. bacon fat from skillet.
Return skillet over medium heat and add almonds and sugar. Cook about 3 minutes, stirring constantly, until almonds are toasted and sugar is melted and coats almonds evenly. Remove from heat and stir in bacon. Spread onto a parchment-lined baking sheet to cool.
While topping cools, preheat broiler with oven rack in the top position. Add oil and green beans to a large, rimmed baking sheet; toss to coat and spread out evenly. Broil about 5 minutes until browned and blistered in spots; stir. Broil 2 to 3 minutes longer until further browned but not burnt. Stir in garlic and broil until fragrant and golden brown, about 1 minute.
Remove from oven; toss half of bacon topping with green beans. Transfer to a serving platter and top with remaining topping.
VARIATION: For Double the Recipe, prepare as recipe directs, except double all ingredients and increase the broiling time to 2 minutes once the garlic is added to the green beans in Step 3.