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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Haricots Verts with Bacon and Chestnuts Recipe

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This recipe for Haricots Verts with Bacon and Chestnuts is from Bernie Hamm's Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1.5 pounds haricots verts or other thin green beans, trimmed
4 bacon slices
1 tablespoon unsalted butter
1 cup bottled peeled roasted whole chestnuts, coarsely crumbled
Directions:
Directions:
Cook beans in a medium pot of boiling slated water (two tablespoons salt for four quarts water), uncovered, until crisp-tender, four - six 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, two-three minutes.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
25 minutes
Personal Notes:
Personal Notes:
Haricots verts can be washed and trimmed one day ahead and chilled in a sealable bag lined with paper towels.

 

 

 

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