Green Beans With Warm Bacon Vinaigrette Recipes

Steps:

• Cook the beans in a large pot of boiling water until tender-crisp, about 5 minutes. Drain. Pat dry. Place the beans in a large bowl.
• Cook the bacon in a skillet, and transfer to drain, reserving the drippings in the skillet. Add the shallots and garlic to the drippings. Saute over medium, 1 minute or just until soft. Add the vinegar, Dijon and dry mustard. Whisk, stirring to loosen the browned bits in the bottom of the skillet. Remove from the heat and slowly whisk in the olive oil.
• Toss the beans with the warm dressing. Season with salt. Arrange on a serving platter. Sprinkle with the reserved bacon, goat cheese and dried cranberries. Serve immediately.

Steps:

• Prepare an outdoor grill for medium-high heat.
• Crimp and fold the edges of a double layer of aluminum foil so it resembles a rimmed baking sheet. Put the beans in the center and toss with 1 tablespoon of the oil, 1/4 teaspoon salt and 1/4 teaspoon pepper. Add 2 tablespoons water.
• Place the foil on the grill cook, tossing the beans occasionally, until lightly charred and tender, about 15 minutes.
• While the beans grill, cook the bacon in a small skillet over medium heat until crisp; transfer to a paper-towel-lined plate to drain. Pour off all but 1 tablespoon of bacon drippings and then stir the mustard, vinegar and remaining 1 tablespoon oil into the skillet until combined.
• Transfer the beans to a servings bowl and pour the warm vinaigrette over top. Toss well, scatter with the cooked bacon and adjust the seasoning with additional salt and pepper.

Steps:

• Preheat a grill over medium-high heat. Lay 2 sheets of aluminum foil, about 14 inches long, on top of each other and crimp the edges together and up slightly so it resembles a rimmed baking sheet. Put the beans in the center and toss with 1 tablespoon of the oil, 1/4 teaspoon salt and 1/4 teaspoon pepper.
• Place the foil baking sheet on the grill and add 2 tablespoons water. Grill the beans, tossing with long tongs occasionally, until lightly charred and softened, about 10 minutes. Add the onions and another 2 tablespoons of water and continue to grill until the beans and onions are tender, another 6 to 7 minutes.
• While the beans grill, cook the bacon in a small skillet over medium heat until crispy; transfer to a paper-towel-lined plate to drain. Pour off the bacon drippings, leaving about a tablespoon in the skillet. Remove the skillet from the heat and immediately stir in the mustard, vinegar and remaining 1 tablespoon oil until combined.
• Transfer the beans and onions to a bowl and add the vinaigrette from the skillet. Toss well, crumble the bacon over top and serve.

Steps:

• In large pot, bring green beans and enought water to cover to a boil.
• Cook 6 minutes or until tender crisp.
• Cook bacon in large skillet over medium heat until crisp.
• Drain on paper towel,.
• Remove all but 2 TBS bacon fat from skillet.
• Add shallots and saute` 1-2 minutes untils slightly golden.
• Remove from heat and stir in vinegar.
• Add green beans and salt and pepper.
• Toss to coat.
• Crumble bacon on top.
• Serve immediately.

Steps:

• In a kettle of boiling salted water cook beans until al dente, about 3 minutes. Drain beans in a colander and plunge into a bowl of ice and cold water to stop cooking. Drain beans well.
• In a large heavy skillet cook bacon over moderate heat until crisp and transfer to paper towels to drain. Crumble bacon.
• Pour off all but 1 tablespoon fat from skillet and cook beans with vinegar and half of bacon over moderate heat, tossing, until tender. Season beans with salt and pepper and serve topped with remaining bacon.

Steps:

• Make an ice bath by filling a large pot with ice and water; set aside.
• Bring a pot of lightly salted water to a boil. Cook the green beans in the boiling water until slightly tender yet crisp, about 3 minutes; drain. Immediately plunge the green beans into the ice bath to stop them from cooking further. Drain and set aside.
• Cook the bacon in a large, deep skillet over medium-high heat until it begins to brown, about 5 minutes. Add the onions to the bacon and continue cooking until the onions begin to caramelize and turn golden brown, 7 to 10 minutes. Add the green beans, red wine vinegar, and sugar; cook and stir until the sugar is dissolved, 2 to 3 minutes.

Steps:

• Cook green beans in large pot of boiling salted water until tender, about 8 minutes. Drain. Transfer to shallow bowl.
• Meanwhile, cook bacon in medium skillet over medium heat until crisp, about 8 minutes. Drain bacon on paper towel. Add shallot to skillet and sauté 30 seconds. Remove from heat and cool slightly. Stir vinegar into shallot mixture in skillet. Season warm dressing to taste with salt and pepper.
• Pour dressing over green beans and toss to coat. Crumble bacon over.

Steps:

• Cook beans in boiling water for 2 minutes.
• Drain; rinse under cold water.
• Drain well; set aside.
• Cook bacon over medium-high heat until crisp.
• Remove bacon, crumble.
• Set aside.
• Add green onions to bacon fat in skillet; saute 1 minute.
• Remove skillet from heat; let cool slightly.
• Add sugar and vinegar to skillet; stir until sugar dissolves.
• Stir in crumbled bacon.
• Pour vinaigrette over beans, tossing gently to coat.
• Sprinkle with almonds.

Steps:

• Bring 1 inch of water to a boil in a large pot fitted with a steamer basket. Fill a large bowl with ice water; set aside.
• Place green beans, stem ends trimmed, in basket. Cover; steam until crisp-tender, 5 to 8 minutes. Plunge beans in ice water. When cool, drain; pat dry with paper towels. Transfer to a large bowl.
• In a small bowl or jar, whisk or shake extra-virgin olive oil, white-wine vinegar, Dijon mustard, coarse salt, and ground pepper until thickened and combined. Pour over beans; toss to coat.

Steps:

• Cook beans in a large pot of salted water until tender, about 8 minutes.
• Drain and transfer to a bowl.
• While the beans are boiling, cook bacon in a medium skillet until crisp, about 8 minutes.
• Drain bacon on paper towels.
• Add shallot to skillet and saute 30 seconds.
• Remove from heat and cool slightly.
• Stir vinegar into shallot mixture.
• Season with salt and pepper.
• Pour dressing over green beans and toss until coated.
• Crumble bacon over.

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until crisp, about 10 minutes.
• Meanwhile, place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add green beans, cover, and steam until tender-crisp, 3 to 5 minutes. Drain.
• Drain bacon slices on paper towels, reserving grease in the skillet. Saute onion in the bacon grease until softened, about 5 minutes. Stir in brown sugar, vinegar, salt, mustard, and pepper. Stir well, scraping up any onion bits off the bottom of the skillet. Cook until bubbling, 3 to 5 minutes.
• Add green beans to the skillet with the sauce; toss to coat well. Chop cooked bacon and stir into the beans. Serve hot.