HARICOTS VERTS w/BACON & CHESTNUTS

By BobD

Ingredients

• 6 SERVINGS
• 1 1/2 lb haricots verts or other thin green beans, trimmed
• 4 bacon slices
• 1 tablespoon unsalted butter
• 1 cup bottled peeled roasted whole chestnuts, coarsely crumbled

Details

Servings 6
Adapted from gourmet.com

Preparation

Step 1

Cook beans in a medium pot of boiling salted water (2 tablespoons salt for 4 quarts water), uncovered, until crisp-tender, 4 to 6 minutes.

Drain and plunge into an ice bath to stop cooking. Drain well and pat dry.

Cook bacon in a large heavy skillet over medium heat until crisp. Drain on paper towels, reserving fat in skillet, then crumble.

Add butter to fat in skillet along with beans, chestnuts, bacon, and 1/4 teaspoon each of salt and pepper.

Cook, stirring frequently, until heated through, 2 to 3 minutes.

COOKS NOTE: Haricots verts can be washed and trimmed 1 day ahead and chilled in a sealable bag lined with paper towels.