the appetizer:

Emeril 20-40-60: Fresh Food Fast by Emeril Lagasse, includes recipes like Bacon Braised Green Beans; Black Bean Cakes; and Classic Moules Mariniere (Mussels in White Wine).

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Bacon Braised Green Beans

Bacon Braised Green Beans

 

This modern take on the Southern classic will leave you wanting more! Since this version is quick-cooked, the beans stay crisp-tender—but oh, they're coated with sautéed onions and little pieces of bacon. Don't make me talk about it!

 

1. Set a Dutch oven over medium heat, and add the olive oil. Once the oil is hot, add the bacon and cook, stirring occasionally, until it is well browned, about 5 minutes. Add the onion and garlic and cook, stirring occasionally, until the onion is translucent, 3 to 4 minutes. Add the green beans and toss to combine with the bacon and onion.

2. Increase the heat to medium-high and add the chicken stock. As soon as the stock begins to boil, place the lid on the pan and cook the beans for about 6 minutes. Remove the lid, season the beans with the salt and pepper, and toss well. Replace the lid and cook until the beans are tender, 1 or 2 minutes longer.

3. Remove from the heat and transfer the beans to a serving dish or small platter to serve.

 

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Emeril 20-40-60: Fresh Food Fast

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This page created February 2010