Make 8 to 10 servings
Pencil-thin green beans laced with crispy bits of pan-fried bacon and Candied Jalapeños turn up the heat on tradition.
2 pounds haricots verts (thin green beans), trimmed
4 thick hickory-smoked bacon slices, cut crosswise into 1/4-inch-thick pieces
6 large shallots, quartered
1 tablespoon olive oil
1/4 cup syrup from Candied Jalapeños
2 tablespoons red wine vinegar
**Freshly ground black pepper**
Candied Jalapenos (recipe above)
Field Pea Redish (recipe above)
1. Cook green beans in boiling salted water to cover 3 to 4 minutes or until crisp-tender; drain. Plunge beans into ice water to stop the cooking process; drain.
2. Cook bacon in a large skillet over medium heat 5 to 6 minutes or until crisp. Remove with a slotted spoon, and drain on paper towels, reserving 2 Tbsp. drippings in skillet.
3. Sauté shallots in hot olive oil and reserved hot drippings over medium heat 8 to 10 minutes or until golden brown and tender. Stir in jalapeño syrup and vinegar. Increase heat to medium-high; add green beans. Sauté 5 minutes or until hot. Add salt and pepper to taste. Toss with bacon.
Serve with jalapeños and relish.