Cook beans in boiling salted water to cover in Dutch oven over medium high heat 3 minutes or until crisp-tender; drain. Plunge into ice water to stop the cooking process; drain.
Cook bacon in large skillet over medium-low heat 8-10 minutes or unitl crisp; remove bacon and drain on paper towels, reserving 1 1/2 Tbsp dripping in skillet. Crumble bacon.
Saute mushrooms and shallots in hot drippings over medium high heat 5 minutes or until shallots are tender. Add green beans and crushed red pepper; saute 1-2 minutes or until throughly heated. Stir in crumble bacon, black pepper and salt.
Originally Submitted
4/9/2011
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