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Thursday, May 30, 2013

Green Beans with Bacon and Onion


Green Beans with Bacon and Onion                  

Adapted from Vegetables Everyday by Jack Bishop (This book taught me that vegetables are delicious.)
serves 4

1 pound green beans, ends snapped off
4 strips bacon, sliced
1 medium onion, minced or sliced
2 T minced fresh parsley leaves
Freshly ground black pepper

Bring 2-3 quarts of water to a boil in a large saucepan. Add the green beans and 1 teas salt. Cook until the beans are tender, about 5 minutes. Drain the beans and set aside for up to several hours. Fry the bacon in a large skillet over medium heat until crisp, about 6 minutes. Remove the bacon from the pan and drain on paper towels. Spoon off all but 1 T of the fat. Add the onion to the remaining fat in the skillet and sauté until the pieces start to brown around the edges, about 5 minutes. Add the beans and parsley and bacon to the pan. Toss to heat through for a minute or two. Season with salt and pepper to taste and serve immediately.

Note from Colette:

The book suggests you use pancetta instead of bacon if you want to dress this up for a holiday meal.

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