Friday, July 5, 2013

Skittet Green Beans

                                  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
                            **Kosher salt**
                            **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.


  1. ivy sew http://simplybeautifulhealthyliving.blogspot.comJuly 5, 2013 at 11:44 PM

    Nee, I love green beans no matter how we do it.

  2. Ivy , I love green beans ... we are getting back into the real food . :)


Hi friends, thank you for stopping by and for taking the time to say hello. The welcome mat is always out and the coffee is always hot .I really appreciate your sweet gesture!