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Spicy
Sautéed Green Beans with Bacon
 
Gourmet's Quick Kitchen
Editors of Gourmet, 1996, Condé Nast Books, Random House
“Fresh
long green beans or thin haricots verts are equally delicious in our
recipe. To trim green beans, snap off the stem end, pulling it toward the tail
end
to remove any string. For tougher beans, repeat with the tail end.”
3
slices bacon, chopped
6
ounces green beans, trimmed and cut into 1 1/2-inch pieces
1/4
cup water
1
small garlic clove, minced
1/4
teaspoon dried red hot pepper flakes
1/4
cup thinly sliced scallions
In
a large skillet or wok cook bacon over moderate heat, stirring
occasionally,
until crisp and transfer with a slotted spoon to a bowl.
Heat fat remaining
in skillet or wok over moderately high heat until hot
but not smoking and
sauté beans 2 minutes. Stir in water, garlic, and
red pepper flakes, and
simmer, covered, until beans are tender, 5 to 8
minutes. Stir in scallions
and bacon. Serves 2. May be doubled.
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Index - Vegetable Recipe
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