Recipe by Damon Lee Fowler, featuring
Salt Table Smoked Bacon Sea Salt
Bacon makes everything better, but it can be messy and too much of it isn’t great for our arteries. Fortunately, The Salt Table has Smoked Bacon Sea Salt lends that bacon flavor without the fuss and cholesterol!
- 1 pound haricots verts (small, slender green beans)
- 3 tablespoons unsalted butter
- 2 medium yellow onions, trimmed, split lengthwise, peeled, and thinly sliced
- 1-1½ teaspoons (to taste) Salt Table Smoked Bacon Sea Salt
- Whole black pepper in a mill
- 1 tablespoon minced flat leaf parsley (optional)
HOW TO MAKE IT:
- Put 1-2 inches of water in a wide, deep lidded skillet. Cover and bring to a boil over high heat. Meanwhile, trim the stem end of the beans and, if needed, string them. Rinse well under cold running water and drain. When the water is boiling, uncover the pan and add a rounded tablespoon of salt to the water, then carefully add the beans. Cover and bring it back to a boil. Uncover and cook, stirring occasionally, until the beans are crisp-tender but still bright green, about 5-6 minutes.
- Drain the beans into a colander and rinse them thoroughly under cold running water to arrest the cooking. Set them aside. Wipe out the pan in which the beans cooked and put in the butter and onions. Return it to medium heat and sauté the onions, stirring and tossing often, until they’re a rich golden color. Return the beans to the pan and season liberally with Smoked Bacon Salt and pepper. Continue sautéing, tossing often, until the beans are done to your taste, about 2 minutes longer. Turn them out into a serving dish, sprinkle with parsley if liked, and serve hot.