Green bacon bean bundles, traditional recipe

Serving bundles of green beans with bacon is a great classic of traditional dishes, I admit, but which is always a pleasure and which is so simple to prepare. The perfect accompaniment of your meats or fish.

You will tell me that these green beans are a fairly dated recipe, from the 80s even, but in reality I realize that this recipe has a very strong sympathy capital. A bit like a Proust madeleine that makes you think so much about family meals.
And each time everyone takes and tightens it. So here is how to make this recipe for green and bacon fagot bean.

What green beans to choose?

Fresh green beans Preferably if you can find them and if you have the patience or the time to hide them.
Otherwise use frozen green beanspreferably extra-end. I do not recommend boxes in boxes Because they are very often a little soft and stand less well when you fry them in the second step of this recipe. But maybe you have a good quality canned can.

Bacon or smoked bacon?

It is according to your taste. Choose pork chest slices not too oily, we rather want meat and not too many fats.
I find that the smoked bacon gives so much a taste for these fagots but if you prefer the bacon nature, no worries. You need thin slices.

Preparation and cooking tips

• You will need first Pre -core green beans with water or steam. Be sure to stop cooking when they are still a little crunchy because they will continue to cook a little with the bacon.
• Then form small heaps of identical length,, Place this fagot at the end of a thin slice of bacon and wrap it . Cut the ends on each side to get pretty very identical fagots. But this is optional of course. Do not throw the ends, you can for example add them to a compound salad.
• Melt a knob of butter in a pan and fry the bundles on each side. It’s ready when the bacon is golden golden. This step can also be done in the oven, the bacon will then be a little less crisp.
• You can cook the beans in advance and fry them at the last minute.

With what to serve this accompaniment

In reality these little fagots go just as well with meat that fisheven an omelet as in my photos.
Be sure to serve either with a meat or a fish in sauce or with a gratin or a puree so as not to combine the a little dry preparations (not like me therefore !!) in order to have a well balanced dish.

It is the perfect accommodation for a steak, from the lamb to Easter like the 7 -hour leg, a fish in sauce …

Green bean bundles in bacon

A great classic of traditional dishes but which is always happy and is so simple to prepare. The perfect accompaniment of your meats or fish.

Kitchen modeTo prevent standby

Preparation time 15 minutes min

Cooking time 15 minutes min

Dish type Accompaniement

Kitchen French

Cook the beans

Prepare the bundles (see step by step in photos)

I have 3 fagots here per person

Calories: 267kcalCarbohydrates: 17gProteins: 25gFat: 13gSaturated lipids: 7gPolyunsaturated fats: 1gMonounsaturated fats: 2gTrans lipids: 0.3gCholesterol: 22MGSodium: 2080MGPotassium: 530MGFiber: 7gSugar: 8gVitamin A: 1975IUVitamin C: 31MGCalcium: 95MGIron: 3MG

Enjoy your food !

If you are a lover of green beans, I offer a recipe for bean salad with a fairly original vinaigrette with hard eggs that decorates the dish well.

And for the backed dishes, I admit that the mother earth mixture with a white fish coated with thin slices of smoked bacon is top. On the plancha, in the pan or in the oven, with cod or monkfish. I suggest that in roasted monkfish roasted baked bacon.