The caramelized shallots sweeten green beans in this recipe by White House executive chef Cristeta Comerford.
Servings: 8 - 10
- 2 pounds green beans, ends trimmed
- 1/2 cup applewood smoked bacon (3 to 4 slices), diced
- 1 tablespoon unsalted butter
- 1/4 cup minced shallots
- 2 tablespoons light brown sugar
- Freshly ground black pepper
- 1 tablespoon chervil, chopped, for garnish
Have ready a large bowl of ice water. Bring a large pot of salted water to a boil over medium-high heat. Add the beans and cook until they are just cooked through but still have a slight crunch, 5 to 6 minutes. Drain the beans and transfer to the ice-water bath. Drain again.
In a medium skillet over low heat, fry the bacon pieces until the fat has been rendered but the bacon is not yet crisp. Using a slotted spoon, transfer the bacon to a plate lined with paper towels and set aside.
In a large pan over medium-high heat, melt the butter until it is bubbly. Add the shallots and stir for a minute until translucent. Add the bacon and the brown sugar and cook until the shallots start caramelizing, about 3 minutes. Add the drained beans and salt and pepper to taste. Keep tossing until the beans are heated through. Garnish with chervil and serve immediately.
Adapted from Cristeta Comerford, White House executive chef.
Tested by Marcia Kramer.
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