Green Beans with Roasted Peppers and Bacon
- 3 lb 1.35 kg Green beans
- 1 lb 450 g Red bell peppers
- 8 oz 225 g Slab bacon
- to taste to taste Salt
Instructions:
In this wonderfull recipe you first have to trim the stem ends from the green beans and than wash and drain them.
- 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.
- Cut the bacon into batonnet about 1 in. (2.5 cm) long.
- In a heavy saute pan, cook the bacon over moderate heat until crisp.
- Remove the bacon from the pan with a slotted spoon and reserve. Reserve about 2 oz (60 g) 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.