Ingredients:
1/2 cup diced salt pork, I use 3 strips of cooked bacon, or
vegetarian bacon
1 tablespoon dijon-style mustard
1 1/2 lbs fresh green beans or 1 1/2 lbs frozen green beans
1 teaspoon sugar
1 garlic cloves, minced
2 tablespoons white wine vinegar
1/2 teaspoon tabasco red pepper sauce
1/4 cup minced celery ribs
1/4 cup chopped celery leaves
salt & freshly ground black pepper
Directions:
Steam the green beans until just done but still maintaining their bright green color. Drain. Keep warm.
In the meantime, in a small pan over medium-high heat cook the salt pork or bacon until crisp. Reserve the fat. (If using vegetarian bacon, you’ll need to add a bit of oil to the pan for frying.).
Reduce heat, add the minced celery stalks and cook about 2 minutes; adding the garlic and cooking another minute longer. Stir in vinegar, Dijon mustard, sugar and TABASCO sauce. Heat through.
Remove from heat; stir in celery leaves.
Toss with beans to coat. Season with salt and pepper and adjust seasonings if necessary.
Servings: 4
Time preparation: 15 min.
Time total: 30 min.