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Thanksgiving: Green Beans with Pearl Onions & Bacon

Source of Recipe


Chef Dena Peterson, Cafe Modern






List of Ingredients



• 2-1/2 lbs. green beans, trimmed
  
• 1 cup pickled pearl onions or cocktail onions
  
• 4 slices thick-cut bacon, cut into 1/2-inch pieces
  
• Salt and freshly ground pepper to taste
  






Instructions



1. Bring a large pot of generously salted water to a boil and add beans; cook until crisp-tender, about 6 minutes. Drain; rinse with cold water and drain again. Pat dry. (Beans can be prepared 1 day ahead: Wrap in paper towels and store in plastic bags; refrigerate.)
   
   
2. Drain pearl onions and pat dry on paper towels.
   
   
3. Heat a large sauté pan or skillet over medium-high heat. Add bacon and cook until crisp. Remove bacon and reserve, leaving the grease in the pan. Return pan to heat and add pearl onions. Shake pan occasionally until onions are slightly browned. Stir in green beans and heat, stirring occasionally. Season with salt and pepper.
   
   Sprinkle with reserved bacon and serve immediately.