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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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You can buy chili oil in Asian markets or in the ethnic foods section of the supermarket. You can also substitute with olive oil and a pinch of red chili flakes or use Spicy Chili Oil. Most of the recipe can be made in advance, and you can quickly finish the beans at the last minute. This is from Firehouse Food: Cooking with San Francisco's Firefighters. Edit: You may want to start with 1 tablespoon of chili oil and adjust to your liking. Ingredients:
1 lb green beans, ends trimmed |
2 tablespoons olive oil |
1 medium yellow onion, diced |
4 ounces thick-cut pepper bacon, diced |
1 -2 tablespoon hot chili oil (to your liking) |
salt & freshly ground black pepper |
Directions:
1. Prepare an ice bath by filling a large bowl with water and ice.
2. Bring a large pot of lightly salted water to a boil. Add the green beans and cook until crisp-tender, about 2 minutes.
3. Using a slotted spoon, transfer the beans to the ice bath; this will stop the cooking process so that the beans remain crisp. When the beans have cooled, transfer them to a colander and allow them to drain completely. Spread them on paper towels to dry. Set aside.
4. Heat the olive oil in a large, heavy-bottomed skillet over medium heat. Add the onion and saute until soft and translucent, about 3 minutes. Add the bacon and continue to cook for 5 minutes, or until the bacon is crisp and the onion is golden. Using a slotted spoon, transfer the bacon and onion to a plate lined with paper towels, leaving as much fat in the pan as possible. Discard the fat, wipe the skillet with a paper towel, and put the pan back on the heat. Add the chili oil and the green beans; saute the green beans for 3 minutes. Toss in the bacon mixture, stirring until heated through. Season to taste with salt and pepper.
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