Combine two classic Thanksgiving sides in this smoky-tart recipe.
That said, blanching the green beans in salty water helps to infuse the vegetable with flavor before sauteing.
Ingredients
1lb.fresh green beans, trimmed
2thick-cut bacon slices, chopped
2small(1 1/4 oz.
Credit:Greg DuPree, Food Stylist: Micah Morton, Prop Stylist: Kathleen Varner
each)shallots, thinly sliced crosswise (3/4 cup)
1/2cupsweeteneddried cranberries(2 1/2 oz.)
Add green beans; cook, undisturbed, until tender-crisp, 3 to 5 minutes.
Drain and rinse under cold water.
Transfer to a clean towel or paper-towel lined baking sheet, and pat dry; set aside.
Heat a large nonstick skillet over medium.
Add bacon; cook, stirring occasionally, until crisp, about 8 minutes.
Transfer bacon to a paper towel-lined plate; reserve drippings in skillet.
Add shallots to drippings in skillet.
Cook over medium, stirring often, until translucent, 3 to 5 minutes.
Remove from heat; sprinkle with cooked bacon.
