Green Beans and Bacon
In the old days, the bacon would be cooked with the beans for a long
slow infusion of taste. Today, with changing tastes, the two are cooked
separately, both remaining crisp; the flavors combine but are still
individually distinct. I serve this simple cooking recipes with chicken
or veal.
Makes 6 servings
5 thick slices bacon
1 small onions, very thinly sliced
1 teaspoon sugar
2 tablespoons red wine vinegar
1 1/2 pounds green beans, topped, tailed, strung if necessary, and
steamed until just tender
Salt and freshly ground black pepper to taste
1/2 teaspoon dried thyme
In a medium-size skillet, cook the bacon over medium heat until crisp,
about 10 minutes. Drain the bacon on paper towels, leaving the fat in
the skillet. Crumble the bacon and set aside.
In the fat in the same skillet, cook the onion over medium heat until
translucent, about 5 minutes. Drain, stir the sugar and vinegar into
the hot skillet, cooking over medium heat just until dissolved. Add the
beans and reserved bacon. Heat through, tossing to coat with the
vinegar. Season well with salt, pepper, and thyme. Serve this simple
green beans and bacon cooking recipes very hot.
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