Green Beans with Candied Ba­con


Rachael Ray Every Day - - Recipe Index -

1 lb. thick- cut ba­con 1/4 cup ( packed) light brown sugar Pinch of cayenne 2 lb. green beans 2 tsp. finely chopped fresh rose­mary 2 tbsp. edr wine vine­gar

1. Pre­heat the oven to 400°. Line a large rimmed bak­ing sheet with foil and set a wire rack in­side. Ar­range the ba­con on the rack in a sin­gle layer. In a small bowl, mix the brown sugar and cayenne. Sprin­kle over the ba­con. Sea­son with pep­per. Roast un­til the sugar is bub­bly and the ba­con is crisp, 20 to 30 min­utes. Let cool. Coarsely chop the ba­con. Pour the drip­pings from the bak­ing sheet into a large skil­let.

2. Bring a large pot of wa­ter to a boil. Salt the wa­ter and add the green beans. Cook un­til crisp­ten­der, 5 to 7 min­utes. Drain the green beans. Heat the drip­pings in the skil­let with the rose­mary over medium-high. Add the green beans and toss un­til coated. Sea­son with salt and pep­per. Cook, toss­ing of­ten, un­til heated through, 3 to 5 min­utes. Mix in the vine­gar. Stir in the ba­con.

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