Chef April’s Green Bean and Bacon Recipe

Holiday meals are pretty-well set in place; many people have their special dish they’ve mastered over the years. The real question is: what to do with those holiday leftovers? We found a way to do more than just eat them. Chef April found a way to give them entirely new life!

French Green Beans with Caramelized Onions, Bacon, and Toasted Sliced Almonds by Chef April Agee

Ingredients

2 lbs. of fresh green beans washed and trimmed.

½ lb. of bacon

2 lbs. of yellow onions julienned 

3 tbsp of unsalted butter or olive oil

½ cup of heirloom cherry tomatoes quartered 

½ c of sliced toasted almonds

Salt and pepper to desired taste 

Instructions

To make this dish, first cook the bacon in a large skillet over medium heat until it's crispy, occasionally turning it.

Once done, transfer the bacon to a paper towel to drain, but save a tablespoon of the drippings in the skillet. Crumble the bacon and set it aside.

Boil the green beans in lightly salted water for 3 minutes and then drain. Place the beans in a bowl of ice water for 5 minutes, and then drain them well.

Next, caramelize some onions in unsalted butter and the reserved bacon drippings.

After that, add the partially cooked green beans to the caramelized onions. Cook and stir the mixture over medium-high heat for about 5 minutes or until it's crisp-tender.

Lastly, stir in the reserved bacon before serving. Add fresh quartered heirloom tomatoes and toasted almonds.

Serve immediately and enjoy!