1 lb Green Beans
4 slices Bacon
8 ozs Sliced Mushrooms
1/2 Red Bell Pepper
2 cloves Garlic
1 Shallot
2 Tbsp Butter
Salt
Pepper
Green Beans
Prep an ice bath.
Bring a pot of water to a boil.
Add about 2 Tbsp salt.
Add the beans and cook until they are tender but crisp – approx 4 minutes.
Remove the beans from the pot, drain them and dunk them in the ice bath for about 2 minutes.
Remove them from the ice bath, drain them and then path them dry.
Note: You can prep these the night before. Just make sure they are dry, then put them in the fridge. Pull them out the next day when you’re cooking.
The Rest of The Good Stuff
In a heavy bottom or cast iron skillet, cook the bacon until the fat is rendered and the bacon starts to crisp up.
Remove the bacon and place on paper towels.
Drain any excess bacon fat out of the pan, keeping enough to saute in.
Add butter to the pan, over medium-high heat, to melt.
Dice shallots.
Chop garlic.
Dice the bell pepper.
Add the shallots to the pan. Lightly salt them. Saute until they start to soften. Approx 3 minutes.
Add the mushrooms, garlic and bell pepper and continue to saute. Approx 7 minutes. Add salt and pepper to flavor the mixture.
Chop the bacon into small chunks or bits.
Add the green beans and bacon to the pan. Continue to saute the mixture until the beans are warmed. Approx 5-10 minutes.
