yields four servings
2 pounds wax beans
4 ounces bacon ends and pieces
2 tablespoons olive oil
1 shallot, minced
2 cloves garlic, minced
2 tablespoons sherry vinegar
1 pint cherry tomatoes
1/4 cup fresh basil, minced
Kosher salt and freshly ground pepper, to taste
Snap the ends off the wax beans (the part that connects to the stem) and then snap the beans in half again.
Blanch the beans in a large pot of boiling water for 2 minutes, then transfer to a bowl of ice water. When cool, drain.
bacon into small cubes. In large skillet, cook bacon over medium high
heat, stirring frequently. When it starts to brown, reduce heat to
medium and continue to cook until all the pieces are done, about 20
the cooked bacon pieces to a paper towel covered plate. Drain off
excess grease in pan reserving anything that sticks to the pan. Over
medium heat, cook the shallots and garlic until tender, about 5 minutes.
Add sherry vinegar, stir, and cook for another two minutes. Add cooked
bacon, tomatoes and blanched wax beans to the skillet and cook until
Toss in basil, salt and pepper prior to serving.
bacon recipe source: Krissy Allori, Self Proclaimed Foodie (@SP_Foodie), November 19, 2014