Recipe by COOKGIRl
A recipe I found on the floor of a department store while shopping. The Mcllhenny Company, they of celebrated Tabasco fame, included for promotion a free recipe with the purchase of a men's necktie. I have been making this every Thanksgiving for close to ten years now. Can be made vegetarian with the use of vegie soysage or "facon."
Top Review by Loulou M.
Loved it! My husband thinks that string beans are dull. But he enjoyed it and asked me to keep this recipe! Great job you did in picking up that recipe from the floor! Happy new year to you.
- 1⁄2 cup diced salt pork, I use 3 strips of cooked bacon, or
- vegetarian bacon
- 1 tablespoon dijon-style mustard
- 1 1⁄2 lbs fresh green beans or 1 1⁄2 lbs frozen green beans
- 1 teaspoon sugar
- 1 garlic clove, minced
- 2 tablespoons white wine vinegar
- 1⁄2 teaspoon tabasco red pepper sauce
- 1⁄4 cup minced celery rib
- 1⁄4 cup chopped celery leaves
- salt & freshly ground black pepper
Directions See How It's Made
- Steam the green beans until just done but still maintaining their bright green color. Drain. Keep warm.
- In the meantime, in a small pan over medium-high heat cook the salt pork or bacon until crisp. Reserve the fat. (If using vegetarian bacon, you'll need to add a bit of oil to the pan for frying.).
- Reduce heat, add the minced celery stalks and cook about 2 minutes; adding the garlic and cooking another minute longer. Stir in vinegar, Dijon mustard, sugar and TABASCO sauce. Heat through.
- Remove from heat; stir in celery leaves.
- Toss with beans to coat. Season with salt and pepper and adjust seasonings if necessary.