My latest find at Central Market are those flat green beans called Romano beans. So of course I needed to find a super delicious recipe. I didn't want the same old green-beans-and-tomatoes. Been there, done that. So I figured shallots and chives were the way to go. And bacon. Always bacon. And they were perfect.
Romano Beans with Shallots and Chives
Adapted from Food and Style
1¼ pounds Romano beans or green beans, trimmed and cut on the diagonal in 2-inch pieces
3 slices Applewood smoked bacon, cut into lardons
3 shallots, quartered and thinly sliced
2 tablespoons unsalted butter
1 bunch fresh chives, cut in ½-inch pieces
1 teaspoon sea salt
Freshly ground black pepper to taste
Fill a large bowl with cold water and several ice cubes. Set aside. Bring 6 quarts of water to a boil. Add the beans. Blanch the beans for 4 minutes until tender but still a little crunchy (if using green beans, blanch for 3 minutes only). Scoop them out with a slotted spoon and transfer to the ice water bath until cool. Drain on clean kitchen towel. Pat dry and transfer to a bowl. Set aside.
Cook’s note: The beans can be prepared to this point up to 4 hours ahead. Place in a sealed container and refrigerate until ready to use.
Heat a large heavy-bottomed skillet over medium-high heat. Add the bacon and cook until crispy. If there is more than 2 tablespoons of bacon fat rendered, pour off excess. Add shallots. Sauté for 2 minutes until the shallots have softened and begin to turn pale-golden. Add the beans, toss well, and sauté for 1 minute until the beans are warmed through. Add the butter, chives, salt and pepper and toss well until the butter has completely melted. Remove from heat. Transfer to a platter or large bowl and serve immediately.
Makes 4 servings
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