I have nothing against the traditional green bean casserole that is found on so many Thanksgiving tables. I’ve even been known to sneak an extra spoonful or two when going back for seconds. But it’s also not my favorite way to eat green beans. I like them crisper and, like so many other things in the world, with bacon. So when the menu planning was entirely up to me, I opted for my style of green beans.
After doing an online search I knew what kind of flavor I wanted to go for. Tangy and savory, and of course with bacon. But I also wanted to bring in something “fall” like. So I adapted a recipe to use apple cider vinegar and the broth/drippings from the turkey. Like most of the things I made for our Thanksgiving dinner, the picture was AWFUL! So I recreated the dish, only using regular chicken broth, to get a better picture. Of course it was a little richer with the turkey drippings, but both ways we were good enough for me to eat half of them all by myself!
1 lb fresh green beans, blanched or steamed for 4 minutes (I used fresh “steam in bag” beans)
3 strips of bacon, cut into 1-inch pieces
2 shallots, cut into strips
1/4 cup broth
2 Tbsp apple cider vinegar
2 Tbsp brown sugar
1/2 tsp kosher salt
1/2 tsp black pepper
In a large skillet or wok, cook bacon over medium heat for about 5 minutes, stirring often. Add the shallots and cook for another minute. Remove bacon and shallots from pan and set on a paper towel lined plate. Remove all but 1 tablespoon of bacon fat from the pan.
Increase the heat to medium-high and add the green beans to the pan, stir to coat with bacon grease. Add the broth, apple cider vinegar, brown sugar, salt and pepper to the pan. Cook over medium high heat for 7 minutes or until the liquid has reduced and thickened, stirring often. Remove from heat and return the bacon and shallots to the pan.
Transfer to a serving dish and serve immediately.
Adapted from Cooking Light, via My Recipes