Regardless of the name this is my interpretation of a dish my mother made for Thanksgiving and Christmas dinners when I was growing up. I might have called them something else but even though as an adult I made this dish for all the family gatherings I hosted, my father would inevitably point at them and say “Oh, you made your mother’s beans”.
- 1lb/450g fresh green beans
- 2 slices of bacon (streaky bacon)
- 1/2 a garlic clove (or more if you prefer)
- 1 small shallot or half a small red onion
- Olive oil for cooking
- Salt & Pepper to taste
- Trim the beans and boil or steam them until they just start to get tender. Rinse under cold water, drain and dry the beans then set aside at room temperature.
- Slice the onion into very fine half moons and set aside.
- Grate or press the garlic and add it to the raw onions.
- Slice the bacon into tiny 1/2×1/4 inch pieces (12x6mm).
- In a frying pan large enough to hold all the ingredients, heat 1 tsp of the oil over medium heat.
- When the oil is good and hot add the bacon, onions and garlic to the oil, keep it moving so it wont burn. If it seems to dry add a drizzle of oil to help it along.
- Cook until the bacon just starts to brown then drain off all but about a teaspoon of the fat.
- Add the beans and toss them with the bacon, onion and garlic.
- Season with salt and pepper then saute gently for a few minutes until they are good and hot.
- Remove from the frying pan into a warmed serving bowl
Serve immediately – Serves 4 to 6
- Green beans are also called French beans or Haricot Vert which actually means “green beans” in French.
- You can parboil the beans in advance and keep them in the fridge, just leave them out at room temperature for half an hour before you saute them.
- Alternatively you can saute the bacon and remove it, then saute the onions and garlic and remove them and then saute the green beans and add back in all the other ingredients and toss together just before serving.