-
1
A Timing Note: Braised Green Beans with Bacon may be made a day ahead, cooled, refrigerated and reheated the next day. Their flavour will only improve.
-
2
You will also need a heavy-bottomed pot or casserole with a lid.
-
3
For the beans:
-
4
1. Trim the ends off the green beans and cut them into pieces about 2-inches long. Set them aside for the moment.
-
5
2. Heat 1 tablespoon of the olive oil in the heavy-bottomed pot over medium heat, add the pieces of bacon or the lardons and fry them. When they become golden brown, transfer them to a plate lined with paper towels and set aside.
-
6
3. Add the additional 2 tablespoons of olive oil to the pot with the bacon drippings. Add the onion and saute it, stirring, until the edges begin to turn golden.
-
7
4. Add the garlic and saute it, stirring it for a minute.
-
8
5. Add the beans, bacon or lardons, sugar, salt and black pepper.
-
9
6. Add 1 cup of water or enough just to cover the beans and bring it to a boil over medium heat. Reduce the heat and simmer the beans, partially covered until the beans are very tender and the liquid is reduced to a few spoonfuls of golden 'liquor' in the bottom of the pot. The beans probably will be done in about 45 minutes or an hour.
-
10
7. Taste the beans and season them with more salt and pepper if they need it. Likely they will not. Divide the beans among plates, and dribble a tiny bit of the 'liquor' at the bottom of the pot onto each serving.
