Monday, August 16, 2010

Green Beans with Smokey Bacon Vinaigrette

This was a nice change to green beans. We liked it and changed the recipe a bit...see my notes.

Green Beans with Smokey Bacon Vinaigrette
allrecipes.com

2 pounds fresh green beans, trimmed *** we used canned green beans...2 qts
1/2 pound smoked bacon, cut into 1/2-inch pieces
1 yellow onion, sliced thin
1/3 cup red wine vinegar
1 tablespoon white sugar
1/4 cup chopped fresh flat-leaf parsley

Make an ice bath by filling a large pot with ice and water; set aside.
Bring a pot of lightly salted water to a boil. Cook the green beans in the boiling water until slightly tender yet crisp, about 3 minutes; drain. Immediately plunge the green beans into the ice bath to stop them from cooking further. Drain and set aside.

***(this is where Beth started with canned beans)Cook the bacon in a large, deep skillet over medium-high heat until it begins to brown, about 5 minutes. Add the onions to the bacon and continue cooking until the onions begin to caramelize and turn golden brown, 7 to 10 minutes. Add the green beans, red wine vinegar, and sugar; cook and stir until the sugar is dissolved, 2 to 3 minutes.

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