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."
- 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
- 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.