My love affair with fresh, seasonal produce from the farms continues and I’m keeping it super simple with this recipe of green beans, bacon and shallots. Just the bare bones, you guys! Add a light dressing and you’ve got a tasty side dish that will go with almost any main.
The photography is a little different today – be patient with me please, I’m experimenting! I promise it will get better. After talking with my blogger/photographer friend, Anita (check out her amazing Instagram and blog) this week I decided it’s important not to become complacent and to experiment along the way while I develop my style. I’ll try to be sure the food always looks good even if my props and backgrounds are a little off!
At Nicholyn Farms, they’ve got beans for miles and miles! Last year I was inspired to make a Spicy Thai Bean Salad when the beans were in season. I also managed to sneak some bacon into that dish, ha! The bacon at the farm is so darn delicious I am always trying to find a way to include it.
We often think of green beans going into soups, stews and casseroles but I think we forget about fresh beans as a healthy additive in the summer. In addition, green beans are a good source of copper, vitamin B1, chromium, magnesium, calcium, potassium, phosphorus, choline, vitamin A (in the form of carotenoids), niacin, protein, omega-3 fatty acids, iron, vitamin B6 and vitamin E. Whew! that’s a lot of nutrients and goodness for you and your growing children! Besides that, they taste great!
You’ll want to pick up fresh beans while you can because like everything else in certain parts of North America, the growing season is short. I can’t believe we’re into August already. Say it isn’t so!
In the meantime, share your fabulous summer creations with me on Instagram. You know I’m dying to see what goes on your grill!
- kosher salt and black pepper
- 2 pounds green beans, trimmed
- 6 slices bacon
- 2 shallots, sliced
- 2 tablespoons cider vinegar
- 2 tablespoons whole-grain mustard
- 2 tablespoons olive oil
- Bring a large pot of water to a boil and add 1 tablespoon salt. Add the green beans and cook until just tender, 3-4 minutes. Drain and immerse in ice bath. Drain and spread out on paper towels to thoroughly dry.
- Meanwhile, in a medium skillet, cook the bacon over medium heat until crisp, 6 to 8 minutes; transfer to a paper towel-lined plate. Let cool, then break into pieces.
- Discard all but 1 tablespoon of the bacon drippings from the skillet and return to medium heat. Add the shallots and cook, stirring, for 1 minute and remove.
- Combine vinegar, mustard, oil, ¾ teaspoon salt, and ¼ teaspoon pepper. Add to the green beans, along with the bacon, and toss to combine.