Serves6
- Active time:20 min
- Start to finish:25 min
November 2008
Test kitchen director Ruth Cousineau wanted something very simple but very savory to add to her Thanksgiving green beans. Bacon and chestnuts turned out to be a perfect pairing for the vegetable, as the latter picks up the smoky flavor of the former. With the widespread availability of bottled roasted chestnuts, these additions are an easy way to make a standard side dish something special.
Learn the story behind the rest of this four hour feast in our series The Recipe.
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1 1/2
lb
haricots verts or other thin green beans, trimmed
-
4
bacon slices
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1
tablespoon
unsalted butter
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1
cup
bottled peeled roasted whole chestnuts, coarsely crumbled
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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.
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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.
