Green Beans with Roasted Peppers and Bacon Recipe

How to make it

---

• Trim the stem ends from the green beans.
• Wash and drain the beans.
• Boil the beans in a large pot of salted water until just tender.
• Drain.
• Rinse under cold water to cool the beans and stop the cooking, or drop them into ice water.
• Drain again.
• Refrigerate until needed.
• Roast and peel the peppers.
• Trim and discard the stem, seed core, and inner membranes.
• Cut into batonnet. (thin stick-like strips)
• Cut the bacon into batonnet about 1 inch long.
• In a heavy sauté pan, cook the bacon over moderate heat until it is crisp.
• Remove the bacon from the pan with a slotted spoon and reserve.
• Reserve about 2 oz of the fat in the pan, discarding the rest.
• Add the beans and the red peppers to the pan with the bacon fat and toss over heat until hot.
• Taste and add salt if necessary.
• The salt from the bacon may be enough.
• Add the crisp bacon and toss to mix.
• Serve immediately.
• ==================================
• Variations:
• Green Beans with Pecans and Browned Shallots
• -----
• Omit the bacon and peppers.
• Brown 12 oz thinly sliced shallots in butter.
• Add 12 oz broken pecans and continue to cook until the pecans are hot.
• Reheat the beans in butter instead of bacon fat, and toss with the shallots and pecans.