Green Beans with Glazed Shallots, Marcona Almonds & Bacon
Makes 6-8 Servings
Here the classic holiday green bean side dish gets a delicious makeover. The result isn’t much more difficult than your usual favorite, but is a whole lot tastier.
INGREDIENTS
- 1lb Green Beans
- Salted Marcona Almonds
- 8 thick slices Bacon (we used Kurobuta Pork Bacon), cut perpendicular into ¼” pieces (lardons)
- 1 tbsp Unsalted Butter
- Glazed Shallots:
- 1lb Large Shallots, cut into small cubes (brunoise)
- 1 cup Red Wine (Cabernet, Syrah, Zinfandel (not pinot noir))
- 1 Fresh Bay Leaf
- 1 ½ tsp Salt
DIRECTIONS
1
Put the shallots in a large un-oiled frying pan. Add the red wine, salt and bay leaf. Simmer over medium heat until the shallots are tender, all the wine has been absorbed, and they have a nice red color.
2
Cut the green beans into 1 ½” lengths on the bias. Briefly blanch them in boiling, heavily salted water for 3-4 minutes (until tender), then shock them in an ice water bath.
3
Put the bacon in a very large (unoiled) frying pan. Render the fat out of the bacon over high heat, stirring frequently.
4
When the fat has rendered out, add the butter and stir until it has melted in.
5
Add the shocked green beans to the bacon pan, turn off the heat, and toss until they’re warmed through and coated with the butter/fat mixture.
6
Put the green beans in a large bowl, top them with the shallots (discard the bay leaf) & the marcona almonds. Serve.