Skillet Green Beans with Bacon and Mustard

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
Servings: 6-8
Prep time: 20 minutes
Total time: 35 minutes

Ingredients:

  • 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

Directions:

  1. 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.
  2. 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.
  3. While the green beans cook combine the mustard and vinegar together and mix until combined.
  4. 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.

Notes:
Method copied from Cook’s Illustrated.

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