My garden is bursting with green beans these days. I'm freezing a lot of them for soups and stews in the winter, and we're looking for new ways to eat them fresh, too. Bacon is always good with green beans, and I wondered about trying sage with them, since my sage bush is enormous. I think they marry well - the brightness of crisp tender beans plus salty bacon plus earthy sage - with a little onion added in.
Green Beans with Sage and Bacon
Green beans, tailed and tipped - about 3 cups
4 slices bacon
1 Tablespoon olive oil
1 small onion, finely diced (about 1/4 cup or less)
1 Tablespoon minced fresh sage
salt and pepper to taste
Place the beans in a saucepan and cover with a little water. Salt and bring to a boil, covered. Simmer until barely tender and still bright green. The younger the beans, the less time it will take.
Meanwhile, cook the bacon slices until crisp. Remove from the pan and let drain on paper towel.
In a small skillet, heat the olive oil and add the onions. Saute until softened. Add the sage and saute for a few minutes until the mixture is fragrant.
Combine all ingredients and season to taste.