Green Beans with Bacon and Tarragon
Serve with Pine Ridge Chenin Blanc + Viognier
Serves 4–6 as a side dish
1 1/2 pounds green beans or haricot verts, tips trimmed
4 slices thick-cut bacon, diced
4 tablespoons diced shallots
1/2 cup chicken stock
2 ounces unsalted butter
2 tablespoons chopped fresh tarragon
Salt and freshly ground pepper
Prepare an ice bath.
Bring a large pot of salted water to a boil, drop the beans into the water, and cook until crisp tender. Remove the beans from the pot and immerse in the ice bath to stop the cooking. When the beans have cooled, drain them and spread on a clean kitchen towel. Refrigerate if not using right away. (This step may be done several hours in advance.)
To finish the beans, heat a large sauté pan over medium-low heat. Add the bacon and cook slowly until crispy, about 10 minutes. Remove the bacon with a slotted spoon and drain on paper towels.
In the same pan with the bacon fat, cook the shallots over medium heat until beginning to turn translucent. Deglaze the pan with the stock, scraping the fond from the bottom of the pan. Cook until the liquid is reduced by half. Swirl in the butter.
Add the cooked green beans to the pan, tossing to combine them with the shallots. Season with salt and pepper. Cook until warmed through. Remove from heat, toss with the bacon and tarragon, and serve.