Thankgiving Dishes: Green Beans with Bacon and Shallots
November 10th 2009 -
Ingredients:
2 pounds green beans, trimmed
2 strips bacon, cut crosswise in julienne
2 shallots, quartered
1/2 pound mushrooms, trimmed and quartered
Salt and freshly ground black pepper as needed
Directions:
Bring a large pot of generously salted water to a boil and add the green beans. Meanwhile, fill a bowl with ice and water. Cook the beans until tender, 4 to 5 minutes. Transfer to the ice water, leave for a few minutes, then drain.
Heat a large, heavy sauté pan over medium heat and add the bacon. Sauté until crisp. Remove from the pan and drain on racks.
Add the shallots to the bacon fat and sauté until tender, about 5 minutes. Add the mushrooms and continue to cook, stirring often or shaking the pan, until tender, 5 to 10 minutes. Season as needed with salt and pepper. Add the green beans and cook, stirring, until heated through. Adjust seasonings, sprinkle with the bacon, and serve immediately.
From The Culinary Institute of America’s and Martha Rose Shulman’s Culinary Boot Camp cookbook.
