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Steam-Sautéed Green Beans
with Bacon, Vinegar, and Thyme

Serves 4

 

Butter and olive oil aren't the only fats that can be added to the pot. Bacon drippings give the beans wonderful flavor.

 

2 slices thick-cut hacon, cut into 1-inch pieces
1 small onion, cut into small dice
1 pound green beans, stem ends trimmed, snapped in half
1 garlic clove, minced
1/2 teaspoon dried thyme or 1-1/2 teaspoons fresh
1/2 teaspoon salt
1 tablespoon balsamic vinegar
Freshly ground black pepper

1. Fry bacon over medium heat in an 8-to-9-inch pot. Remove bacon from pot and set aside.

2. Add onion and sauté, stirring until caramelized and rich brown in color, about 5 minutes. Add green beans, 1/3 cup water, garlic, dried thyme, if using (reserve fresh for later), and salt. Increase heat to medium-high, cover, and cook until steam escapes around lid. Set timer for 5 minutes, and continue to steam until beans are brightly colored and just tender. Remove lid and continue to cook until water evaporates and beans start to sauté, 1 to 2 minutes longer. Stir in bacon, fresh thyme (if using), vinegar, and pepper to taste. Serve immediately.

 

Buy the Book!

 

from:
Cooksmart
Perfect Recipes for Every Day
by Pam Anderson
Houghton Mifflin Company
ISBN: 0618091513
Hardcover, 336 pages
$28.00, Hardcover
Recipe reprinted by permission.

 

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This page created September 2002

 
 

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