Kickin Up Your Green Beans - Vinaigrette Styles

I love me some green beans, but I don’t know about you but I find they can be a rather boring side dish material.

Now, there’s been a post about frying your beans, hiding them in a frittata, even adding merging them into a salad with potatoes and goat cheese here on the blog but I needed, no wanted something more.
Beans are a plentiful bounty at the markets lately so why not showcase them?

Enter the most amazing accompaniment, bacon, and you cant go wrong, right?
How bout double smoked bacon?  Whole grain mustard?
Catch your attention yet?
What about now…..

AHHHH yes, the crispy bacon, the tangy vinegar, the beautiful green….
I present to you the smoked bacon vinaigretted bean.
Simply prepared, amazing flavor.

Now, if you don’t have double smoked bacon, its OK, I don’t normally have it either – use a good quality one instead.  I used red wine vinegar, if you don’t have that, use cider or maybe even balsamic would be nice!
Play with your food, and flavors!!
Enjoy

I`m Listening to: Walking on Broken Glass – Annie Lennox

To create this recipe:
1 lb green beans trimmed
4-5 thick slices double smoked bacon
1 1/2 tbsp. red wine vinegar
2 tbsp. whole grain mustard
1 small onion, diced finely
1 – 2 tbsp. olive oil

Start by trimming your beans, and blanching them in a pot of boiling salted water for 3-4 minutes.
Use an ice bath or run under cold water to stop the cooking and let cool.
Cut your bacon into slivers (I like mine a little thicker) and fry on medium heat until crispy.
Drain and set aside.
Save about 2 tbsp bacon grease and toss in your onion for a minute or two, until softened.
Stir in your vinegar, mustard and oil – FYI its a pungent smell, clears the nostrils quick!
Toss in your green beans and bacon, turning to coat them all.
Serve warm.

Running With the Devil(ed) Eggs

Read more at Running With the Devil(ed) Eggs