RECOVERED RECIPE (Duquesne Green Beans, originally posted August 13, 2024) –
As many of you know, I lost the prior eleven months of melinmac cooks posts in September 2024, and I’m now trying to rebuild what I’ve lost. This is one of those posts. Luckily I saved all of the pictures on my hard drive, but the content of the lost posts, including recipes, are not recoverable. At this point I’m not trying to recreate anything more than the recipes with pictures. Hopefully I’ll build it all back over time. Thanks for being here!
I so regret losing this post – I took a wonderful trip down memory lane, and I just don’t have it in me to try to recreate it again. But I do want to share a few things about this recipe for Duquesne Green Beans. This recipe isn’t for haricot vert or really tender green beans. The beans are simmered for a long time, stewed actually. I prefer using Romano beans from my garden. They’re difficult to find at the grocery store, but you should be able to find them at the farmer’s market at the right time of year. Also, don’t be distressed that the bacon isn’t crisped – it adds a meatiness and a richness that works so well with the vinegar that you add in at the end.
Duquesne Green Beans
Ingredients
- 1 pound green beans
- 1 large red onion
- 8 ounces thick-cut bacon
- 1 T olive oil
- 2 t dried tarragon
- 1 cup water
- ¼ cup red wine vinegar
Instructions
- Prep the veg and the bacon – Wash and trim the green beans. Cut them into 2-inch pieces. Peel the onion and cut it in half, pole to pole. Slice into 2-inch pieces. Cut the bacon into bite-sized pieces.
- Sauté the bacon and onions – Add the bacon and onions to a skillet along with 1 T olive oil. Sauté until the onions are very soft, but not yet caramelized. The bacon will look a bit flabby. If it bothers you, look away!
- Add the beans and simmer – Stir in the green beans and add the water. Cover, and simmer for 30 minutes or so. When the beans are thoroughly cooked, really, really cooked, add the vinegar. Simmer for 5-10 minutes longer
