This recipe for Duquesne Green Beans isn’t for haricot vert or really tender green beans. The beans are simmered for a long time, stewed actually, so 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.
If you’d like to be notified when new posts are added to this site, please subscribe below, and be sure to click through on the email you receive to confirm your subscription. If you don’t receive a confirmation email, please check your spam folder.
Leave a Reply