Green Bean Bundles with Bacon Vinaigrette (Paula Deen) |
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Prep Time: 17 Minutes Cook Time: 43 Minutes |
Ready In: 60 Minutes Servings: 10 |
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Ingredients:
2 quarts water |
2 pounds fresh green beans, trimmed |
2 large carrots, peeled into thin ribbons |
1 pound bacon, cut into 1/2-inch pieces |
2 shallots, minced |
1/4 cup firmly packed brown sugar |
2/3 cup balsamic vinegar |
1/4 cup olive oil |
Directions:
1. Preheat the oven to 350 degrees F. Line a rimmed baking sheet with aluminum foil.
2. In a large Dutch oven, bring the water to a boil over high heat. Add the green beans and boil until crisp-tender, about 5 minutes. Remove from the heat, drain, and plunge into ice water to stop the cooking.
3. Wrap 5 or 6 green beans with 1 carrot ribbon. Place seam side down on the prepared baking sheet. Repeat the process with the remaining green beans and carrot ribbons.
4. In a large skillet, cook the bacon pieces over medium heat until crispy. Remove from the pan with a slotted spoon and drain on paper towels; set aside. Reserve 3 tablespoons bacon drippings in a skillet and heat over medium heat. Add the shallots and cook for 2 minutes, stirring occasionally. Add the brown sugar and cook for 1 minute. Stir in the balsamic vinegar and cook for 6 minutes. Remove from the heat and stir in the olive oil. Drizzle 1 tablespoon of the hot mixture evenly over the green bean bundles. Bake until green beans are tender, 15 to 20 minutes. Sprinkle with bacon before serving.
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