Another day, another way to cook some of my seemingly never-ending supply of home-grown green beans. My husband's friend also gave us some lovely potatoes from his garden, so we'll incorporate those in tonight's dish too.
Here we have the home-grown potatoes, some home-grown green beans, a store-bought shallot and two slices of bacon.
First I trimmed the ends of the beans and blanched them as usual.
Meanwhile, I cleaned the potatoes and cut them in bite size pieces before placing them in water to prevent discoloration.
Drain the potatoes and green beans and pat dry before tossing with the bacon and 1/2 of a shallot that has been sliced lengthwise.
Add kosher salt and freshly cracked black pepper. I also tossed in the extra sprig of fresh rosemary and a couple of thyme stems that were left over from the pork loin that I was also making for tonight's dinner.
After about an hour in a 350 degree oven, the potatoes and green beans are ready to serve. Hmm, some of the green beans were more well-done than others. Note to self: should have turned the pan.
Oh well, it was still good and it was a nice combination. In fact, my darling daughter liked it so much that she claimed the remainder of the dish for herself.
I can't wait for... that watermelon fizz. Er, no. That's not it. I can't wait to see what kinds of green bean dishes Rosie Hawthorne comes up with for me.