Green beans with bacon will always find a place in my heart, and in my kitchen. I remember, even as a very young girl, visiting my godparents in a tiny, drawn and weathered town on the outskirts of Tulsa, Oklahoma. At dinner time, I’d sit at their table which, large as it was, never seemed to have enough room for all the boisterous, warm-hearted relatives who came for supper. Sitting at the table, I’d eagerly await my godmother’s classic comfort food. No potato was served without gravy. No strawberry served without cream. And, definitely, no green bean served without bacon. In many ways, this recipe is an homage to her – my godmother who cared for me when I was very little, and in whose yard I hunted Easter eggs, and who nourished me at her table – green beans with bacon and all.
As we endeavor to eat meals with plentiful servings of vegetables, and to always serve our vegetables with wholesome fat, this recipe for green beans with bacon and shallots appears at the supper table quite often – an accompaniment for classic meatloaf or roast chicken with herbs. Smoky and salty, pastured bacon provides a perfect foil to the sweet, crisp green beans while caramelized shallots bring the entire dish together; afterall, everything is better with caramelized shallots.(…)
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Post tags: bacon, bacon fat, bean, breakfast foods, british cuisine, caramelized, charcuterie, food and drink, garde manger, green beans, greens, irish cuisine, lard, monounsaturated fat, nutrition, shallots