Monday, August 24, 2009

Sweet and Tangy Green Beans

Wasn't sure for awhile whether to post this one or not. It was almost too sweet for green beans, but the flavor of the bacon was fantastic (especially if you enjoy balsamic vinegar)! The meat ends up coated with a nice smokey, tangy, slightly-sweet glaze. I would recommend playing around with the sugar/Balsamic/Worcestershire ratio to suite your tastes.

Serves 1
30 minutes
- large saucepan

2 large shallots
1/2 lb. green beans
1/2 lb. yellow wax beans
2 medium red potatoes
3-4 strips thick cut bacon
2 tsp, Worcestershire sauce*
1/8 c. brown sugar (3 Tbsp)
splash (~1 tsp?) of balsamic vinegar*
salt and pepper

*Lee and Perrins original Worcestershire sauce is GF; I use an old bottle of Albertson's brand balsamic vinegar that must be GF cause I haven't gotten sick from it

1. Peel and slice up shallots; don't chop too small. Cut ends off of green and wax beans. Cut potatoes into long pieces (think french fry)... aim to get them about as thick as the green beans.
2. Tear bacon into bite size pieces. Place bacon in the large saucepan with half of the chopped shallots. Cook for 5 minutes over medium heat, turning bacon frequently.
3. Add in potatoes, green and yellow beans. Cook for another 5 minutes. Be sure to stir things frequently to avoid burning.
4. Turn heat up to medium-high. Add in rest of shallots plus the Worcestershire sauce, brown sugar and balsamic vinegar. Mix well. The sugar will begin to caramelize-- caution, it gets very very hot.
5. Cook long enough over medium heat to nicely toast the meat and vegetables. Will take another 3-5 minutes. Stir frequently to avoid burning. Gently (will be hot!) taste a potato once the sugar/vinegar starts to thicken. Further season with a little salt and pepper. Dish is done when the potatoes are soft and the beans are crisp tender.

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