Bacon, Green Bean, Shallot Recipe
I am always wracking my brain and searching up Pinterest for side dishes to take when we are invited to dinner at a friends house. This recipe was created for Easter at my husband’s Aunt’s house. She hosts about 30 people and to help lighten the load of the cooking we all bring a side dish or two to share around the table. If there is enough ham for leftovers I always take a piece and make Ham Pot Pie. This is the slippery pot pie…not the double crust kind. So this year my family requested I make a dish with fresh green beans. What goes better with green beans than bacon? Nothing.
Let’s get started!
- 2 pounds fresh green beans, washed and cleaned
- 8 oz. bacon, chopped and cooked crisp (reserve the fat)
- 2 medium sized shallots, sliced thin
- 6 tablespoons extra virgin olive oil
- 2 teaspoons Worcestershire sauce
- 1/2 teaspoon Dijon mustard (or to taste)
Cook the chopped bacon to a crips and then cook the shallots in the bacon fat till translucent.
Reserve the remainder of the bacon fat to be used to cook the green beans.
Working in small batches, sauté the green beans in small amounts of bacon fat until they take on a bit of color.
Once they have their color add about a 1/4 cup of water to the pan and quickly cover with a tight fitting lid.
Allow them to steam for 3 minutes to until they are cooked, yet still crips.
Once the green beans have reached your desired doneness (please don’t over cook them!) plunge them into ice water to stop the cooking process.
Continue the sauté and steaming process until all your green beans are cooked.
While the green beans are cooking mix up the vinaigrette.
You could use a whisk to make the emulsion but I just give it a good, hard shake in a mason jar.
Remove the green beans from the ice water bath and shake off as much of the moisture as possible.
Toss the green beans with the vinaigrette and most of the shallots and crisp bacon. Coat completely.
Garnish with the remaining crips bacon and shallots.
I hope you enjoy!