Ingredients:

  • 8 oz (225 g) Thick-Cut Smoked Bacon, cut into 1/2-inch lardons
  • 5 lb (680 g) Fresh Green Beans, trimmed
  • 2 large Shallots, finely minced
  • 3 cloves Garlic, finely minced
  • 1/4 cup (60 ml) Bourbon Whiskey
  • 1/4 cup, packed (50 g) Light Brown Sugar
  • 1/2 cup (120 ml) low sodium Chicken Stock
  • 1 tbsp (15 ml) Apple Cider Vinegar
  • 1 tbsp (15 g) Unsalted Butter (optional, for gloss)
  • Kosher Salt, to taste
  • 1/2 tsp Freshly Ground Black Pepper

Instructions:

  1. Prepare Ingredients: Trim the stem ends of the green beans. Mince the shallots and garlic. Cut the bacon into uniform lardons.
  2. Render the Bacon: Place the bacon lardons in a cold, heavy-bottomed skillet. Turn the heat to medium-low and cook slowly, stirring occasionally, until the bacon is deeply golden brown and crisp (about 8-10 minutes).
  3. Reserve Bacon and Fat: Use a slotted spoon to remove the crispy bacon pieces to a small bowl lined with kitchen paper. Pour off all but 2 tablespoons (30 ml) of the rendered bacon fat from the skillet.
  4. Sauté Aromatics: Increase the heat to medium. Add the minced shallots to the bacon fat and sauté for 2-3 minutes until soft and translucent. Add the minced garlic and cook for 1 minute more until fragrant. Do not let the garlic burn.
  5. Briefly Sauté Beans: Add the trimmed green beans to the skillet. Sauté vigorously for 2-3 minutes until they begin to brighten in colour and are coated in the aromatic fat.
  6. Deglaze with Bourbon: Pull the skillet briefly off the heat and pour in the bourbon. Return to the heat immediately and allow the liquid to bubble rapidly. Cook for 1-2 minutes until the strong alcohol smell has completely dissipated ('burned off').
  7. Build the Glaze: Add the brown sugar, chicken stock, and apple cider vinegar to the skillet. Stir well until the sugar has dissolved. Bring the mixture to a rapid simmer.
  8. Simmer and Reduce: Reduce the heat to medium-low. Cover the skillet and allow the beans to cook for 4-5 minutes until they are bright green and starting to soften.
  9. Thicken the Glaze: Remove the lid. Increase the heat to medium-high and simmer vigorously, stirring constantly, until the liquid has reduced by about half and the sauce is thick and syrupy enough to coat the back of a spoon (about 5-7 minutes).
  10. Final Seasoning and Finish: Remove the skillet from the heat. Stir in the optional tablespoon of cold butter for shine. Taste the glaze and adjust salt and pepper as needed.
  11. Toss and Serve: Fold in the reserved crispy bacon pieces. Toss gently to ensure every bean is thoroughly coated in the sticky glaze. Serve immediately.