Garden Fresh Green Beans with Bacon
Green beans have always been one of my favorite foods. We have two rows planted in the garden, but we got a late start and they’re just now in bloom. We’ve been taking advantage of local produce. My mom used to prepare green beans in a pressure cooker — so did Grandma and I still don’t know why! My favorite way is to saute them in bacon drippings with fresh shallots, salt and pepper. And because you’ll need to make bacon to get the drippings, you might as well add bacon to the beans, right? Beans and Bacon is a tasty, savory meal for a summer evening — with flavors that soar to heavenly heights. Here’s my ‘recipe’ … prepared in my favorite cast iron skillet.
- 2 lbs. fresh green beans, washed with ends trimmed
- 1 lb. thick sliced bacon
- 2-3 shallots, finely sliced
- 2-3 Tablespoons bacon drippings
- Kosher salt and freshly cracked black pepper
- Prepare bacon, set aside to drain on a paper towel.
- Add shallots to the same skillet with drippings, and saute on medium-low heat for 1 minute.
- Add green beans to skillet and cover. Saute for 10-12 minutes on medium-low, stirring occasionally. Season with Kosher salt and cracked black pepper.
- Give bacon a rough chop, and when beans are crisp-tender, return bacon to pan and combine.
- Serve beans and bacon on a platter, or out of the skillet.