I made these as a side to go with roast pork loin and potato gratin a couple of weeks back. They’d probably go pretty well with the ubiqutous turkey and mashed ‘taters of American Thanksgiving.
Skillet Green Beans with Bacon and Mustard
Prep time: 20 minutes
Total time: 35 minutes
- 6 pieces of bacon, diced
- 2.5 lbs. green beans, stemed and cut into 1.5″ pieces
- 1 shallot, minced
- 2 Tbsp. Dijon mustard
- 1 Tbsp. cider vinegar
- kosher salt and black pepper to taste
- Add cold bacon to a large skillet. Place over medium heat and cook until the fat is fully rendered. Use a slotted spoon to transfer the cooked bacon to a plate lined with a couple of sheets of paper towels; set aside. Transfer the bacon fat into a small bowl, returning 1 tablespoon of fat to the skillet. Try not to snack on the bacon too much.
- Return the skillet to the burner, return to medium heat and add the green beans. Cook green beans, tossing periodically, for 5 minutes. Add shallot and 1/3 cups water and cover. Cook for 3 minutes.
- While the green beans cook combine the mustard and vinegar together and mix until combined.
- Remove cover and allow the water to evaporate, about 1 minute. Add the mustard/vinegar mixture. Toss until green beans are coated. Add the bacon pieces and combine. Transfer to a bowl and serve.
Method copied from Cook’s Illustrated.