By Lucienda Denson.
Area farmers’ markets don’t have locally grown fresh vegetables yet, but most grocery stores have fresh green beans in stock most of the time. Try these, and you may never go back to the canned variety.
I’ve provided the quantities for four servings because I like to make them when I have dinner guests, and also because I like having the leftovers. You can make a really quick salad by taking a serving of the refrigerated beans, add cherry tomatoes halved, and a little Italian dressing and tossing it. Add some cubed ham, and you have a meal.
Fresh Green Beans with Bacon and Almonds
2 slices bacon, cooked and crumbled
1 teaspoon olive oil (not extra virgin)
1 large shallot or green onion, minced
1 pound fresh whole green beans
1/2 cup water
2 tablespoons sliced almonds
salt to taste (remember the bacon contains salt)
Wash, trim beans as necessary and lay out on a paper towel to dry.
Fry or oven roast bacon until crisp. Crumble and set aside.
Heat oil in a large skillet over medium-high heat. Add shallot or onion and cook, stirring, until it starts to brown, about one minute. Add green beans and cook, stirring often, for 2 to 3 minutes. The beans may become a little brown in spots. Add water; cover, reduce heat to medium and cook, uncovered and stirring occasionally, about three minutes for tender-crisp or six minutes for tender. Remove from heat, add bacon and almonds and toss. Taste and add salt if needed.
NOTE: This dish can be made the day before, refrigerated in a tightly sealed container and reheated in a skillet just before serving.
