Recipe: Green Beans with Bacon and Onions
Chef Tom Dillard of Seattle Culinary Academy at Seattle Central Community College offers this holiday recipe for Green Beans with Bacon and Onions.
Makes 4 to 6 servings
1 pound fresh green beans
2 strips bacon
1/2 medium yellow onion
2 tablespoons white wine (optional)
1/4 cup chicken stock or broth
1 teaspoon Dijon mustard
Salt and fresh ground pepper to taste
1 tablespoon butter
1. Wash and trim the beans, then blanch in a large pot of boiling salted water until they just begin to soften but still have a bite, about 2 minutes. Remove beans and place in a bowl of ice water to stop the cooking. Once the beans have cooled, drain into a colander, shaking off any excess water. This step can the done a day ahead, then the beans should be refrigerated until you are ready to finish the preparation.
2. In a cast-iron skillet or large saute pan fry the two strips of bacon until almost crisp. Remove to a paper towel. Drain excess fat from pan reserving 1 tablespoon in the pan. Crumble the bacon once it has cooled and reserve.
3. Peel and core the 1/2 onion and slice in thin strips. Add to the pan with bacon fat and cook over medium heat until onions soften and begin to brown, about 5 to 7 minutes on heat.
4. Add wine to pan (if desired) while scraping pan to incorporate little bits of bacon. Let wine reduce by half and add chicken stock and bring to a simmer. Stir in the Dijon mustard and season with salt and cracked pepper. Reduce heat and stir in butter.
5. Add beans and bacon to pan, stirring to coat with sauce and heat through. You can do this slowly on low heat and beans will hold for several minutes. Taste one last time and adjust seasonings and serve.
Tom Dillard, Seattle Culinary Academy
at Seattle Central Community College
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