Ingredients:
- 4 rashers thick-cut Smoked Bacon (about 120 g), diced small
- 1 tablespoon Unsalted Butter (15 g)
- 2 large Shallots (or 1 small white onion), finely diced
- 3 cloves Garlic, minced (about 15 g)
- 2 cans Canned Cut Green Beans (425g / 15 oz each), thoroughly drained and rinsed
- 1 cup Chicken Stock (low sodium, 240 ml)
- 1 tablespoon Cider Vinegar (or Red Wine Vinegar, 15 ml)
- 1 teaspoon Light Brown Sugar (or granulated sugar, 5 g)
- Kosher Salt and Freshly Ground Black Pepper, To taste
Instructions:
- Prep the Beans: Drain the canned green beans thoroughly in a colander and rinse them under cool water for 30 seconds. Set aside.
- Render the Bacon: Place the diced bacon in a cold large skillet. Heat over medium-low heat, rendering the fat slowly until the bacon is golden brown and crispy (about 8–10 minutes).
- Reserve Fat: Remove the crispy bacon using a slotted spoon and set aside on a paper towel-lined plate. Keep 1 tablespoon of the bacon fat in the pan; pour off any excess.
- Sauté the Shallots: Add the tablespoon of unsalted butter to the bacon fat. Add the diced shallots and cook over medium heat for 4–5 minutes, stirring occasionally, until soft and lightly caramelized.
- Add Garlic: Stir in the minced garlic and cook for 1 minute until fragrant. Do not allow the garlic to brown.
- Deglaze: Pour in the cider vinegar and scrape up any browned bits stuck to the bottom of the pan.
- Build the Sauce: Add the chicken stock and the brown sugar. Bring the mixture to a gentle simmer.
- Introduce the Beans: Add the drained and rinsed green beans to the simmering liquid. Stir well to coat.
- Simmer: Reduce the heat to low, cover the skillet, and allow the beans to simmer and absorb the flavour for 5–7 minutes.
- Taste and Adjust: Remove the lid. Taste the liquid and the beans. Add salt and pepper as needed. Adjust the sweet/sour balance with a dash more vinegar or a pinch more sugar.
- Finish and Serve: Stir the reserved crispy bacon back into the beans. Serve immediately.