Green Bean with Face Bacon
By Recipe courtesy of Scraps
Images
Serves
Ingredients
- 4 ounces smoked pork jowl or guanciale, diced
- 1 pound fresh green beans
- 2 shallots, peeled
- 2 cloves garlic, peeled
- 1 ripe tomato, quartered
- Leaves from 3 sprigs thyme
- 2 cups unsalted chicken stock (or water)
- 2 tablespoons apple cider vinegar
- 1 teaspoon red chili flakes
Procedure
Render pork jowl: Put pork jowl in a large skillet with a splash of water. Cook over low heat, increasing heat gradually, until fat has rendered and meat is crispy.
Cook green beans: Add green beans to skillet and cook for a few minutes, stirring to coat in fat.
Make tomato sauce: In the bowl of your KitchenAid® 7-Cup Food Processor fitted with multi-purpose blade, add the shallots, garlic, tomato and thyme. Process on low until smooth. Add to skillet of green beans and cook for another few minutes until thickened.
Simmer: Add chicken stock, vinegar and chili flakes. Simmer for about 20 minutes until sauce is thickened and green beans are tender.
Notes:
What’s left: Thyme stems, garlic and shallot peels.
Cook green beans: Add green beans to skillet and cook for a few minutes, stirring to coat in fat.
Make tomato sauce: In the bowl of your KitchenAid® 7-Cup Food Processor fitted with multi-purpose blade, add the shallots, garlic, tomato and thyme. Process on low until smooth. Add to skillet of green beans and cook for another few minutes until thickened.
Simmer: Add chicken stock, vinegar and chili flakes. Simmer for about 20 minutes until sauce is thickened and green beans are tender.
Notes:
What’s left: Thyme stems, garlic and shallot peels.
Green Bean with Face Bacon
By Recipe courtesy of Scraps
Serves
Ingredients
- 4 ounces smoked pork jowl or guanciale, diced
- 1 pound fresh green beans
- 2 shallots, peeled
- 2 cloves garlic, peeled
- 1 ripe tomato, quartered
- Leaves from 3 sprigs thyme
- 2 cups unsalted chicken stock (or water)
- 2 tablespoons apple cider vinegar
- 1 teaspoon red chili flakes
Procedure
Render pork jowl: Put pork jowl in a large skillet with a splash of water. Cook over low heat, increasing heat gradually, until fat has rendered and meat is crispy.
Cook green beans: Add green beans to skillet and cook for a few minutes, stirring to coat in fat.
Make tomato sauce: In the bowl of your KitchenAid® 7-Cup Food Processor fitted with multi-purpose blade, add the shallots, garlic, tomato and thyme. Process on low until smooth. Add to skillet of green beans and cook for another few minutes until thickened.
Simmer: Add chicken stock, vinegar and chili flakes. Simmer for about 20 minutes until sauce is thickened and green beans are tender.
Notes:
What’s left: Thyme stems, garlic and shallot peels.
Cook green beans: Add green beans to skillet and cook for a few minutes, stirring to coat in fat.
Make tomato sauce: In the bowl of your KitchenAid® 7-Cup Food Processor fitted with multi-purpose blade, add the shallots, garlic, tomato and thyme. Process on low until smooth. Add to skillet of green beans and cook for another few minutes until thickened.
Simmer: Add chicken stock, vinegar and chili flakes. Simmer for about 20 minutes until sauce is thickened and green beans are tender.
Notes:
What’s left: Thyme stems, garlic and shallot peels.