Green Beans with Bacon and Shallots
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When I think of green beans during the Holiday season, I always think of that green bean casserole with the cream-of-whatever soup with the crispy french fried onions on top. Besides green beans and onions, you also get a good dose of GMOs and MSG. Yum.
This year, why don't you make over your green bean casserole with a dish that has only four wholesome ingredients. Jenny, over at Nourished Kitchen, shared a delicious recipe from her Real Food for the Holidays workshop. I love both the simplicity of this dish as well as the explosions of flavor! I am confident that you will receive rave reviews when you serve this to your family.
Green Beans with Bacon and Shallots
Ingredients
- 1 pound fresh green beans trimmed with strings removed
- 1 tbsp lard bacon fat or clarified butter
- 4 ounces pasture-raised bacon
- 4 shallots peeled and thinly sliced
Instructions
- Place trimmed green beans in a steamer basket over rapidly boiling water and steam until their color becomes vibrantly green and their texture becomes tender without becoming too soft, about seven to ten minutes.
- In a separate pan, preferably a cast iron skillet, heat lard, bacon fat or clarified butter over a medium flame until melted and sizzling.
- Add four ounces pasture-raised bacon to the sizzling fat, and fry until fragrant, brown and crispy. Set the bacon aside, but reserve the fat.
- Toss thinly sliced shallots into the hot fat, and fry until well-caramelized with a deep, but subtly smoky fragrance – about four or five minutes. Set aside.
- Add steamed green beans to the hot fat and fry for a minute or two until they’re heated through and well-coated with bacon fat. Remove from heat and plate.
- Crumble bacon and caramelized shallots over the green beans and serve hot.
You will find this recipe, along with many others, in Real Food for the Holidays. Have you been over there to check it out, yet? If not, what are you waiting for? I promise, you won't be disappointed.
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I made this recipe and added some toasted hazelnuts. It was fantastic with our Peppercorn filet in cognac/cream sauce and candied carrots. I’m making the it again for Thanksgiving and anybody will love this if they love bacon.
Thanks for letting us know you enjoyed it. Toasted hazelnuts sound like a fabulous addition!!