Servings: 2 as a light lunch
While the bacon and leeks are cooking, shell the beans and add them to the boiling water. Salt the water and let the beans cook for four or five minutes, until tender. Drain and rinse in cold water until cool enough to skin. Leave the tiniest of beans unskinned, but it is probably better to skin anything larger than a thumbnail-just squeeze each bean between thumb and finger and pop it out of its skin.
When the leeks and bacon are soft and fragrant, stir in the tarragon, parsley, and the drained and skinned beans, then season. Stir gently, allow to heat through for a minute or two, then serve on warm plates.
Reprinted with permission from Tender: A Cook and His Vegetable Patch by Nigel Slater, copyright © 2009, 2010. Published by Ten Speed Press, a division of Random House, Inc.
Delicious. I added 5 spears of thickly sliced blanched asparagus because I had it in the fridge and about 1/4 cup diced red bell pepper for color. We had it as a side for grilled ribeye - perfect.
Good! I added zucchini to this because it was fresh from my garden and also used regular bacon because I had it. Made this as a side dish not a main.
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