ACTIVE TIME: 20 min | START TO FINISH: 25 min
NOVEMBER 2008 (PAGE 157)
Gourmet test kitchen director Ruth Cousineau wanted something very simple but very savory to add to her Thanksgiving green beans. Bacon and chestnuts turned out to be a perfect pairing for the vegetable, as the latter picks up the smoky flavor of the former. With the widespread availability of bottled roasted chestnuts, these additions are an easy way to make a standard side dish something special.
1 1/2 lb haricots verts or other thin green beans, trimmed
4 bacon slices
1 tablespoon unsalted butter
1 cup bottled peeled roasted whole chestnuts, coarsely crumbled
COOKS' NOTE: Haricots verts can be washed and trimmed 1 day ahead and chilled in a sealable bag lined with paper towels.
© 2008 Gourmet Magazine