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.
- 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
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.
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.
Put the bacon in a very large (unoiled) frying pan. Render the fat out of the bacon over high heat, stirring frequently.
When the fat has rendered out, add the butter and stir until it has melted in.
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.
Put the green beans in a large bowl, top them with the shallots (discard the bay leaf) & the marcona almonds. Serve.