Prep 10 mins
Cook 20 mins
Recipe comes courtesy of "Emeril Live". I watched him make these recently and just had to give them a try. Very good side dish recipe and even my 11 year old scarfed them up. Did modify the recipe to fit our tastes a bit, but did stay with all of his ingredients. Prep time includes trimming the beans, chopping the bacon, and mincing the garlic & shallots.
- 3⁄4 lb fresh green beans (small & ends trimmed)
- 1⁄4 lb bacon (chopped)
- 1⁄2 cup shallot (minced)
- 1 teaspoon garlic (minced)
- 1 tablespoon flour
- 1⁄2 cup chicken stock or 1⁄2 cup chicken broth
- 1 teaspoon salt
- 1⁄2 teaspoon pepper
- 1⁄2 teaspoon cooking sherry
- Bring a large pot of salted water to a boil.
- Add the beans and cook until tender, 2 to 3 minutes.
- Drain in colander and transfer to an ice bath.
- Drain well.
- Fry the bacon in a large skillet and cook until crisp and golden (approximately 5 minutes).
- Add the shallots& garlic and cook for 2 minutes.
- Add the flour and cook, stiring constantly for 2 minutes.
- Add the stock, salt, pepper, and wine and cook until thickened (about 4 minutes).
- Add the green beans and cook until warmed through (2 minutes).
Not enough taste even with bacon involved. I would not make again.
Made this dish for Thanksgiving to rave reviews. I have made it for my picky eaters twice since then and will be making it for a Christmas pary tonite. Ths dish can get anyone to eat green beans! Thanks for posting!
Great recipe. Very easy to make. Just one warning - I made this as a side dish with a roasted chicken so I had fresh chicken stock on hand. Do NOT use any stock that has an abundance of pepper (i.e. cayenne, paprika, etc.). It just added a weird bitter taste that I'm sure wasn't supposed to be there. Other then that, it was really good. Thanks for posting!