Green Beans With Shallots, Apple Cider, and Bacon

By june

Ingredients

• 2 quarts water
• 11/2 tsp salt, divided
• 1 1/4 lbs fresh green beans, trimmed
• 2 slices applewood-smoked bacon
• 1/2 cup chopped shallots (about 4 medium)
• 2 cloves, garlic, minced
• 1/2 cup unfiltered apple cider
• 1/2 cup unsalted chicken stock
• 1 tbsp chopped fresh parsley
• 1/4 tsp ground black pepper

Details

Servings 6

Preparation

Step 1

In a Dutch oven, combine 2 quarts water and 1 tsp salt; bring to a boil. Add beans; cook 8 minutes or until tender. Drain
In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove bacon from pan, and drain on paper towels. Reserve 2 tbsp bacon drippings in skillet. Add shallots and garlic; cook 2 minutes or until tender. Slowly add apple cider and chicken stock. Bring to a boil over medium-high heat. Cook 2 minutes or until mixture has reduced to 2/3 cup. Add beans; cook 3 minutes or until thoroughly heated.
Crumble bacon; sprinkle bacon, remaining 1/2 tsp salt, parsley, and black pepper over beans.