Haricots Verts with Bacon and Chestnuts
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 servings
- 1 tablespoon unsalted butter
- Carbohydrate 19 g(6%)
- Cholesterol 18 mg(6%)
- Fat 10 g(16%)
- Fiber 3 g(12%)
- Protein 5 g(10%)
- Saturated Fat 4 g(19%)
- Sodium 136 mg(6%)
- Calories 179
Preparation 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. CooksÂ’ note:Haricots verts can be washed and trimmed 1 day ahead and chilled in a sealable bag lined with paper towels.
Preparation 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. CooksÂ’ note:Haricots verts can be washed and trimmed 1 day ahead and chilled in a sealable bag lined with paper towels.
