French Cut Green Beans with Bacon

French Cut Green Beans with Bacon
Yields: 4 cups

In Sally Fallon’s book Nourishing Traditions, she introduces this technique of using a food processor to create French-cut green beans.  My husband does not like the texture of regular green beans, but he loves them when they are prepared this way.  This style of preparation is also very popular with kids.

Bacon Ingredients:
6 oz pastured bacon, chopped width-wise into ½” strips

Bacon Instructions:
In a large cast iron or heavy-bottomed skillet over medium heat, cook bacon covered, stirring frequently, until crispy.  Remove bacon with tongs and place on a paper towel-lined plate.  Pour drippings into a heatproof ceramic or glass container and set aside.

Green Bean Ingredients:
1½ lb green beans
2 cups homemade chicken stock
1½ tsp sea salt, divided
3 tbsp pastured butter
¼ tsp fresh cracked pepper

Green Bean Instructions:
Snip the vine-end tail from the green bean.  Assemble a food processor with the slicing attachment.  Turn on the machine, and using the shoot, add the beans a small handful at a time.  The processed beans will be reminiscent of the diagonal French-cut green beans that we used to eat from the can!

Pour sliced beans into a large pot with stock and 1 tsp sea salt.  Over high heat, bring to a boil, cover, reduce to medium and maintain a rolling simmer for 10 minutes.  Once cooked, pour into a large colander and strain well.  (See Note.) While beans are straining, return the pot to the stovetop over low heat.  To the pot, add 2 tbsp reserved bacon drippings (the rest may be stored tightly covered in the fridge for other uses), butter, remaining ½ tsp sea salt and ¼ tsp pepper.  Once butter has melted, add strained beans and bacon to the pot and use tongs to coat the beans in the seasoned fat.    Serve warm.

Note –
I like to place the strainer over a large bowl in order to catch the discarded chicken stock.  I pour it into a mug and sip on it while I finish making dinner.  Delish!