Friday, August 13, 2010

Sauteed Green Beans, Filipino-Style

Had a big bag of green beans from the farmer's market and a super-cheap bunch of bacon ends ($1 for over a pound!), so I thought I'd make this favorite. Using canned shrimp instead of fresh made for a bit of a crumbly texture that wasn't unpleasant, though next time I'll try with fresh shrimp and a bit more patis or perhaps anchovy paste. Regardless, this turned out to be a good combination of fresh, green taste and porky richness. Never mind pancetta or regular bacon - for this dish, this stuff is the way to go!
  • 4-5 oz. bacon ends, chopped into small pieces (I used a mix of pure fatty pieces and some with some meat and skin on them)
  • one small onion, chopped (didn't have one, so substituted a shallot)
  • 3-4 plump garlic cloves, minced (about 2 heaping tbsp.)
  • 1 medium tomato, chopped (used 1 small heirloom and 4-5 grape tomatoes)
  • 1  4.25 oz. can of tiny shrimp, drained
  • 1/2 tsp. sugar
  • 1 tbsp. patis
  • salt and pepper to taste
  • about 1 or 1-1/2 lbs green beans, trimmed
  • 1/2 cup water or broth
Put chopped bacon ends in a pot with about 1/4-1/2 cup of water. Turn the heat to medium and cook till the water's gone and the fat's rendered, about 5-10 minutes. Remove the meat from the pot and set aside.

Saute onion in the rendered fat till translucent, about 2-5 minutes. Add garlic and cook till it begins to soften, about 2-3 minutes. Add tomato and cook till it becomes mushy, about 5-7 minutes. Add shrimp, sugar, fish sauce and salt and pepper to taste, stirring to mix everything evenly.

Add green beans and 1/2 cup water or broth. Bring to a boil, then lower to a simmer and cook, covered, till beans are tender but not mushy (I like mine with a little bite left in them), about 7-10 minutes.

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