Garlic and Herbed Early Peas and French Beans
This recipe creates a rich and savory side dish featuring frozen french beans and early harvest peas. It combines crispy bacon, sweet slivered red onions, and a creamy half-and-half sauce infused with cognac and a garlic herb blend, offering a quick yet flavorful vegetable preparation.
Equipment
- 1 Large Skillet or Pot Suitable for sautéing and simmering.
- 1 Cutting Board
- 1 Chef's knife
- 1 Measuring Cups
- 1 Wooden Spoon or Spatula For stirring and scraping.
Ingredients
Main
- 1 16-ounce bag frozen french cut beans
- 1 16-ounce bag frozen early harvest peas
- 4 strips bacon chopped
- 1 cup red onions slivered
- 1 1/4 cups half-and-half
- 1/4 cup cognac
- 1 1.6-ounce packet garlic herb sauce mix (recommended: Knorr)
- Salt and pepper
Instructions
- Chop the bacon into small pieces and sliver the red onions.
- In a large skillet or pot, cook the chopped bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, reserving the rendered fat in the pan.
- Add the slivered red onions to the same skillet with the bacon fat and sauté over medium-low heat until softened and translucent, about 5-7 minutes.
- Carefully add the cognac to the skillet. Bring to a simmer, scraping up any browned bits from the bottom of the pan, and allow the alcohol to cook off for 1-2 minutes.
- Whisk in the half-and-half and the garlic herb sauce mix. Bring the mixture to a gentle simmer, stirring constantly, and cook until the sauce thickens slightly.
- Add the frozen french cut beans and early harvest peas to the skillet. Stir to coat them evenly with the sauce.
- Continue to cook, stirring occasionally, until the vegetables are heated through and tender-crisp, approximately 5-8 minutes.
- Season the dish with salt and pepper to taste, keeping in mind the seasoning from the bacon and sauce mix.
- Stir in the reserved crispy bacon pieces just before serving.
- Serve immediately as a flavorful side dish.
Notes
1. For the best flavor, render the bacon slowly until very crisp. This also yields flavorful fat for sautéing the onions. Do not discard the fat unless excessive. 2. When adding the cognac, ensure the pan is off the heat momentarily or move to a cooler burner, then return to heat to flambé or cook off the alcohol safely. 3. Be mindful not to overcook the frozen vegetables; they should be tender-crisp. Adding them too early can result in a mushy texture. 4. Taste and adjust seasoning with salt and pepper diligently before serving, as the sauce mix and bacon can vary in salinity. A pinch of fresh parsley or chives at the end can elevate the presentation and freshness.