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
Ingredients:
- 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
Method:
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.
Green beans with pepper bacon & shallots. Also a good combo
Is that what they do with them at Strip House, Matt?
I am making this immediately, well, tomorrow.
I made this dish this past weekend, it was great! Mustard, who would’ve thought, it made the green beans so fragrant!