Ingredients
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1/2 cup diced salt pork, I use 3 strips of cooked bacon, or
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vegetarian bacon
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1 tablespoon dijon-style mustard
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1 1/2 lbs fresh green beans or 1 1/2 lbs frozen green beans
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1 teaspoon sugar
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2 tablespoons white wine vinegar
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1/2 teaspoon tabasco red pepper sauce
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1/4 cup chopped celery leaves
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salt & freshly ground black pepper
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1 garlic clove, minced
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1/4 cup minced celery rib
Instructions
- Steam the green beans until just done but still maintaining their bright green color. Drain. Keep warm.
- In the meantime, in a small pan over medium-high heat cook the salt pork or bacon until crisp. Reserve the fat. (If using vegetarian bacon, you'll need to add a bit of oil to the pan for frying.).
- Reduce heat, add the minced celery stalks and cook about 2 minutes; adding the garlic and cooking another minute longer. Stir in vinegar, Dijon mustard, sugar and TABASCO sauce. Heat through.
- Remove from heat; stir in celery leaves.
- Toss with beans to coat. Season with salt and pepper and adjust seasonings if necessary.