Red Wine and Green Beans

July 31, 2007

I know it’s the middle of summer, but I just picked the first full batch of Fridge-beans0010green beans off our towers in back (check them out . . . I think Christopher’s just going to have to be in charge of the ‘high harvest’ work) and couldn’t resist bringing up this article on Red with Green from the SF Chronicle (which I found on Good Grape—thank you!).  

The author, Lynne Char Bennett, talks about how ingredients like green beans and green chiles—quinessential summer fare—are usually paired with a crisp, acidic white; an automatic assumption she challenges. Bennett asserts that these ingredients, if tempered by other shall we say ‘earthier’ flavors, would do well paired with Cabernet Sauvignon—specifically Alexander Valley Cabernets, which are more approachable and less tannic than Cabs from other appellations.

So I rummaged around and found a green bean recipe with the flavor profile Bennett talks about to test her hypothesis. Now there’s only one more thing to pick. The Cab. 


(P.S. — If you try the pairing, let me know how it turns out. I’ll do the same later this week.)

{ Green Bean Salad with Bacon }Green-bean-salad-bacon

Mustard and honey emulsify and flavor a warm bacon vinaigrette that coats the beans thoroughly, even after the salad has chilled.

2 pounds green beans, trimmed
3 bacon slices
2 tablespoons finely chopped shallots
1/4 cup red wine vinegar
1 tablespoon honey
1 tablespoon Dijon mustard
1/2 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt

1. Cook beans in boiling water 5 minutes. Drain and plunge beans into ice water; drain. Place beans in a large bowl.

2. Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving 1 teaspoon drippings in pan. Crumble bacon; set aside. Add shallots to drippings in pan; cook 1 1/2 minutes, stirring frequently. Add vinegar; cook 30 seconds, scraping pan to loosen browned bits. Drizzle mixture over beans.

3. Combine honey, mustard, pepper, and salt, stirring with a whisk. Pour over green bean mixture; toss to coat. Sprinkle with crumbled bacon.

Serves 6

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One Response to “Red Wine and Green Beans”

  1. foodette Says:

    My mouth is watering! What a great way to eat your bean!

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