Green Beans with Warm Bacon Fat Vinaigrette

Once the turkey is tented, the cranberries have burst, the potatoes have been mashed, the rugs have been shampooed, the placecards have been set, the candles have been put in their holders, the dog’s been neutered, you’ve made a turkey by tracing around your hand on construction paper, and someone has brought over the pies, what’s left to do? Cover some green beans in bacon fat, that’s what.

Green Beans with Warm Bacon Fat Vinaigrette
Adapted from a recipe in Real Simple


  • 2 pounds green beans, cleaned and trimmed
  • 8 slices thick-cut bacon
  • 2 shallots, chopped
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons whole grain mustard
  • 2 tablespoons olive oil
  • Salt and pepper, to taste


Bring a large pot of water to a boil, and add 1 tablespoon salt. Add green beans and cook until tender, about 4 minutes. Drain and rinse with cold water to stop the cooking, and transfer to serving bowl. Meanwhile, in a medium skillet, cook bacon until very crisp, and drain on paper towels. Let cool completely, and crumble bacon into pieces. Drain all but 2 tablespoons of fat from skillet, and return to medium heat. Add shallots and cook for 1 minute. Stir in vinegar, mustard, oil, salt, and pepper. Make sure to break any brown or black bits off the bottom of the skillet; they’re delicious. Pour over green beans, add bacon, and toss to combine.


Malcolm Bedell is co-author of the critically acclaimed "Eating in Maine: At Home, On the Town, and On the Road." He currently owns and operates the Ancho Honey restaurant in Maine.


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