Green Beans with Bacon and Shallots

Serves 4

This is a quick, easy and delicious recipe for fresh green beans that is equally appropriate for a busy weeknight, special occasion or entertaining. For something a little different, see the variation with red wine vinegar below.

Ingredients

• 1 tablespoon olive oil
• 2 ounces bacon, chopped
• 1 large shallot, finely chopped (see notes below)
• 1 pound young green beans, cleaned, stem ends removed
• 1 teaspoon dried marjoram leaves
• Salt and pepper to taste
• Water as needed

Heat oil in a 10-inch skillet over medium-high heat. Add bacon and cook until brown, about 1 minute. Add shallots and cook another minute. Add beans, marjoram, salt and pepper. Reduce heat to medium-low, cover and cook until tender, adding a little water if needed to prevent browning, about 20 minutes, depending on size and freshness of beans. Toss often. Uncover and cook to remove excess moisture. Serve immediately.

Notes: Shallots are milder than onions but, if you do not have any on hand, finely chopped onions can be substituted. The flavor will mellow while cooking.

Variation: Sometimes, I make this recipe adding about 1/4 cup red wine vinegar when cooking the beans. It complements the other ingredients and adds a distinctive flavor.

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