Butter and olive oil aren't the only fats that can be added to the pot. Bacon drippings give the beans wonderful flavor.
2 slices thick-cut hacon, cut into 1-inch pieces
1 small onion, cut into small dice
1 pound green beans, stem ends trimmed, snapped in half
1 garlic clove, minced
1/2 teaspoon dried thyme or 1-1/2 teaspoons fresh
1/2 teaspoon salt
1 tablespoon balsamic vinegar
Freshly ground black pepper
1. Fry bacon over medium heat in an 8-to-9-inch pot. Remove bacon from pot and set aside.
2. Add onion and sauté, stirring until caramelized and rich brown in color, about 5 minutes. Add green beans, 1/3 cup water, garlic, dried thyme, if using (reserve fresh for later), and salt. Increase heat to medium-high, cover, and cook until steam escapes around lid. Set timer for 5 minutes, and continue to steam until beans are brightly colored and just tender. Remove lid and continue to cook until water evaporates and beans start to sauté, 1 to 2 minutes longer. Stir in bacon, fresh thyme (if using), vinegar, and pepper to taste. Serve immediately.
Perfect Recipes for Every Day
by Pam Anderson
Houghton Mifflin Company
Hardcover, 336 pages
Recipe reprinted by permission.
This page created September 2002
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