Green Bean Bundles with Bacon Vinaigrette

Green Bean Bundles with Bacon Vinaigrette

Submitted by Paula Deen  

2 quarts water
2 lbs. fresh green beans, trimmed
2 large carrots, peeled into thin ribbons
1 il. Bacon, cut into 1/2-inch pieces
2 shallots, minced
1/4 cup brown sugar, firmly packed
2/3 cup balsamic vinegar
1/4 cup olive oil

Preheat oven to 350° F. Line a rimmed baking sheet with aluminum foil. In a large Dutch oven, bring water to a boil over high heat. Add the green beans and boil until crisp-tender, about 5 minutes. Remove from the heat, drain, and plunge into ice water to stop the cooking. Wrap 5 or 6 green beans with 1 carrot ribbon. Place seam side down on the prepared baking sheet. Repeat the process with the remaining green beans and carrot ribbons. In a large skillet, cook the bacon pieces over medium heat until crispy. Remove from the pan with a slotted spoon and drain on paper towels, set aside. Reserve 3 tablespoons bacon drippings in a skillet and heat over medium heat. Add the shallots and cook for 2 minutes, stirring occasionally. Add the brown sugar and cook for 1 minute. Stir in the balsamic vinegar and cook for 6 minutes. Remove from heat and stir in the olive oil. Drizzle 1 tablespoon of the hot mixture evenly over the green bean bundles. Bake until green beans are tender, 15-20 minutes. Sprinkle with bacon before serving.

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Green Bean Bundles with Bacon Vinaigrette

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