Sunday, November 30, 2008

Green Beans with Bacon, Shallots & Mushrooms


I made these for my own Thanksgiving dinner this year -- very very good. Healthy? Not so much... but definitely delicious! The cooking time might seem like a lot, but for fresh green beans it works. If you can only get frozen, cut the cooking time to about 7 minutes after adding the green beans.

  • 11/2 pounds fresh green beans
  • 8 ounces bacon, chopped
  • 8 ounces fresh white mushrooms, sliced
  • 1 large shallot, peeled and minced
  • 2 teaspoons freshly ground black pepper
  • 4 tablespoons dry sherry
  • 4 cups water
  • 2 Knorr ham or chicken boullion cubes
  • 2 tablespoons cold butter
Trim green beans to remove ends. Rinse in cold water. While trimming the beans, cook bacon in a large pot until crisp. Add mushrooms and shallots and cook for two minutes. Add sherry and let cook down for two minutes, stirring frequently.

Add water and stock cubes. Let come to a boil and add green beans. Cook 30 minutes and add butter. Serve immediately.

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