2 strips thick-sliced, applewood smoked bacon, chopped
2 pounds fresh green beans, washed and trimmed
2 cups chicken stock
1/4 cup butter
1/2 cup slivered or sliced almonds
2 tablespoons coarse-grained mustard
1 tablespoon honey
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Heat your skillet over medium heat. Add the chopped bacon and cook until done but not crispy. Scoop out the bits with a slotted spoon and set aside. Leave the drippings in the pan.
Toss in the beans into the drippings and flip them around with your tongs. Add stock, bring to a boil and partially cover. Cook for 12-15 minutes. Keep your eye on them; you may have to add more stock or water.
Remove the beans to a serving bowl. Add the butter to the hot pan. When melted, add the almonds. Gently toast them. Add the bacon, mustard, honey, salt and pepper. Cook until bacon is warm.
Pour the beans back into the skillet and toss to combine. Pour the finished dish into a serving bowl.
Yield: 6-8 servings