These are so good I could eat them as a main course.
- Carbohydrate 28.5167842562759 g
- Cholesterol 15.9315625065405 mg
- Fat 6.70753393913953 g
- Fiber 11.8880332107669 g
- Protein 7.18808343225584 g
- Saturated Fat 3.89947632118058 g
- Serving Size 1 1 Serving (247g)
- Sodium 71.7893163221352 mg
- Sugar 16.628751045509 g
- Trans Fat 0.578940923900428 g
- Calories 180 calories
Step-by-step
- Before starting fill a large bowl with about 10 ice cubes and water (leave room to add green beans).
- In saucepan bring 6 cups water to boil, add some salt to the water. Add fresh green beans. Boil until tender but not overcooked. When tender drain in colander and shock green beans by immediately submerging into ice water. This will prevent overcooking and retain bright green color. Remove after about 30 seconds to 1 minute and drain in colander.
- In large heavy skillet, cook bacon until almost crisp and remove from pan.
- Reserve 2-3 Tbsp of grease (add olive oil if you need more to equal this amount or remove extra bacon grease).
- Add 1 T butter with cloves of garlic and mushrooms.
- Continue cooking until garlic becomes tan but not brown (be careful not to overcook the garlic as it will become bitter).
- Mash garlic into oil with a fork. Add remaining butter, green beans, herbs, pepper flakes and bacon...(all other ingredients).
- Toss until green beans have been coated and are reheated.
- Serve immediately.
Replacing bacon with smoked paprika and olive oil shifts this dish from savory-meaty to smoky-earthy, though the rendered fat provides distinct browning properties that plant oils lack. Understanding the underlying thermal mechanics ensures success whether cooking for two people or twelve. Scaling this recipe requires attention to pan capacity. Doubling the green beans demands a heavy skillet at least twelve inches across, or the vegetables will steam in their own moisture rather than frying. Crowding lowers surface temperature, turning crisp pods dull and limp. Blanching green beans in salted boiling water cooks the interior starches rapidly. Shocking them in an ice-water bath halts residual carryover heat within thirty seconds, locking in chlorophyll.
Scaling Quantities
Mass cooking changes evaporation rates. When multiplying the garlic cloves tenfold for large groups, maintain a low flame so the cloves soften evenly without burning. Crushed garlic burns at high heat because residual sugars caramelize too quickly, yielding harsh bitterness. Keep fat ratios proportional to vegetable weight. Use approximately two tablespoons of fat per pound of produce to guarantee proper coating without pooling.Managing Texture
Retaining crunch depends on timing. Shiitake mushrooms absorb liquid like sponges during reconstitution. Squeeze out excess moisture completely before adding them to the hot pan, or water will release into the bacon fat and prevent proper browning. Cook garlic only until cloves reach a light tan shade. Remove components immediately when visual cues indicate doneness.
