Green Beans with Bacon and Tomatoes
Serves: 3-4 as a side
Time: 45 minutes
Active time: 15 minutes
1 lb Green Beans, ends removed
2 Tbsp Grapeseed or Canola Oil
2 Shallots, shaved on a mandolin
4 Slices of bacon, cut into 1/4" batons
In a large stock pot, boil 4 quarts of water with 1 tablespoons salt. While water is coming to a boil, make a large bowl of ice water, and set aside. When water is ready, add green beans, cook for 3-5 minutes until almost tender, remove from boiling water and immediately plunge into ice water. As soon as they are cooled, drain, and set aside.
When ready to serve, cook bacon in a large heavy bottom frying pan until fat is rendered and bacon is crisp. Remove bacon to paper towel lined plate, but leave grease in pan. Add green beans and cook for 2 minutes. Add shallots and cook until softened and fragrant, about 3-4 minutes. Add reserved bacon pieces and 2 Tbsp Wisconsin Spice Mix and toss to coat. Taste and season with additional Wisconsin Spice Mix and salt if necessary. Transfer to serving dish and serve immediately.