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.