French Haricots meet Oyster Sauce for a savory sensation

Side dishes require more thought than many of us really care to take. One must consider what protein we are going to serve as well as how many sides we want to present. Do we do 2 vegetables, a starch and a vegetable, or simply a vegetable or starch. How will the side compliment the protein? Do we want savory or simple steamed so as not to overpower the other items in the dish. You could go on and on with this; however, just as you want to give considerate thought to what you are putting together, you don't want to make it rocket science either.

One side dish that works very well with most proteins and adds nice color to your plate is the baby green beans often called French Haricots. These small, thin green beans have grown in popularity that offer vibrant color to your dish as well as wonderful flavor. With their growth in popularity, they can now be found in most supermarkets at a very affordable price. Trader Joe's, for those fortunate enough to have one in your area, actually offers the authentic French Haricots imported from France in the frozen section, costing only $1.99 for a one pound bag. It is worth your while to try a bag, as they are absolutely delicious!

Matching very well with baked pork roast or whole chicken, French Haricots with sauteed bacon in an oyster sauce are a must try for your next side dish. Very easy to prepare, your guests will go nuts over this preparation. The ingredients, easy to procure, include:

1/2 pound of French Haricots, ends snipped
1/2 pound of bacon, cut in 1 inch pieces
3 cloves of garlic, crushed and chopped
1/2 cup of chicken stock
3 tablespoons of oyster sauce (found in most supermarkets in the Asian section)
1/2 teaspoon of coarse ground black pepper
2 tablespoons of olive oil

Bring a large pot of water to a boil and parboil the beans for about 4 minutes. While beans are parboiling, saute the bacon in the olive oil over medium high heat for several minutes. Remove beans from boiling water and drain. Set aside.

Once bacon is browned, remove from pan onto a paper towel. Remove excess oil from pan and return pan to burner. Turn burner to medium and saute the garlic for about 30 seconds and add the chicken stock to deglaze pan.

Add the beans to the pan and saute over medium heat, stirring and flipping frequently. Add back the bacon, pepper, and oyster sauce, and toss. Reduce heat to medium low and cover. Cook, stirring occasionally, for another 4 to 5 minutes. Transfer to a serving bowl and serve hot. If you want, you may pour a tablespoon of melted butter over beans before serving, as well as a bit of chopped parsley. Enjoy!