Saturday, January 03, 2009

Bacon, Shallot and Garlic Green Beans

I'm pretty lucky. I don't have any trouble getting my kids to eat vegetables, in fact most of the time they'll clean the vegetables off their plates and pick at the meat. Yes, my kids are strange... but in a good way :)

This recipe is a favorite around here and gets made anytime there's leftover bacon (yes, Susan, I said LEFTOVER BACON). Granted, this is not how you want to cook green beans all the time, but it's great for a special occasion... they're easy enough to throw together while you have a roast in the oven and they look and taste impressive.

Bacon, Shallot and Garlic Green Beans

2 lbs fresh green beans, trimmed
4 slices bacon, cooked crisp and chopped
1 Tbs reserved bacon drippings
2 Tbs butter
2 shallots, finely chopped
1 clove garlic, minced
salt and pepper to taste

Cook green beans in boiling salted water for 4 minutes. Drain and rinse with cold water to stop cooking.

Heat reserved bacon drippings and butter in a large saute pan on med-low heat. Add shallots and garlic and saute 1 minute, until fragrant. Add green beans, stirring to coat in butter mixture. Cover and cook about 8 minutes, stirring every few minutes. Add in chopped bacon and cook, stirring, another 2-3 minutes. Add salt and pepper to taste.

1 comment:

  1. You have leftover bacon?

    This is one of my favorite way of having green beans. I'd put a little acid in that, maybe some red wine vinegar or lemon juice.

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