Ingredients Jump to Instructions ↓

  1. 1 1/2 pounds small, thin green beans, ends trimmed

  2. 1/2 pound bacon, chopped

  3. 1 cup minced shallots

  4. 1 teaspoon minced garlic

  5. 1 tablespoon all-purpose flour

  6. 1 cup chicken stock or canned, low-sodium chicken broth

  7. 1 teaspoon salt

  8. 1/2 teaspoon freshly ground black pepper

  9. 1/2 teaspoon sherry wine vinegar

Instructions Jump to Ingredients ↑

  1. Bring a large pot of salted water to a boil. Add the beans and cook until tender, 2 to 3 minutes. Drain in a colander and transfer to an ice bath. Drain well.

  2. Fry the bacon in a large skillet and cook, stirring, over medium-high heat until crisp and golden, 5 minutes. Add the shallots and garlic, and cook, stirring, for 2 minutes. Add the flour and cook, stirring constantly, for 2 minutes. Add the stock, salt, pepper, and vinegar, and cook, stirring, until thickened, 4 to 5 minutes. Add the green beans and cook until warmed through, about 2 minutes.

  3. Remove from the heat and serve.

  4. Yield : 4 servings


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