I'm a big fan of green beans, but they tend to bore me. I'm constantly looking for something to spice them up. This is one of those recipes. Simple, and filling. I made it for a crowd at the Jendo and not a single, solitary bean left.
Green Beans with Bacon-Balsamic Vinaigrette
8 servings (serving size: 3/4 cup)
8 servings (serving size: 3/4 cup)
- 2 pounds green beans
- 2 bacon slices
- 1/4 cup minced shallots
- 3 tablespoons coarsely chopped almonds
- 2 tablespoons brown sugar
- 1/4 cup white balsamic vinegar
Cook green beans in boiling water for 2 minutes. Drain and rinse under cold water. Drain well; set aside.
Cook bacon in a small skillet over medium-high heat until crisp. Remove bacon from skillet. Crumble; set aside. Add shallots to bacon fat in skillet; sauté 1 minute. Add almonds; sauté 1 minute. Remove and let cool. Add sugar and vinegar; stir until sugar dissolves. Add crumbled bacon.
Pour vinaigrette over beans, tossing gently to coat.
Incidentally, I served this with flank steaks marinated in the Better Than A1 Marinade and Herb Vegetable Orzo Salad
Cook bacon in a small skillet over medium-high heat until crisp. Remove bacon from skillet. Crumble; set aside. Add shallots to bacon fat in skillet; sauté 1 minute. Add almonds; sauté 1 minute. Remove and let cool. Add sugar and vinegar; stir until sugar dissolves. Add crumbled bacon.
Pour vinaigrette over beans, tossing gently to coat.
Incidentally, I served this with flank steaks marinated in the Better Than A1 Marinade and Herb Vegetable Orzo Salad
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