On the Table: Yellow Beans

I have had a serious "bacon makes everything better" party for the past few days - bacon in the eggplant, bacon for breakfast, and then bacon and yellow beans.  I found the yellow beans at the farmers' market, and I wanted to try them. 

They are pretty much green beans that are...yellow.  The flavor is slightly less pronounced than that of green beans, but otherwise they are very similar - nice and crunchy!  I cooked them pretty simply, and they were delicious!  To prepare:

Wash the beans and cut the ends off them.

Dice up five slices of thick-cut bacon.

Put a 3.5 quart pot over medium/low heat.  Thinly coat the bottom of the pan with canola oil.  Add the bacon to the pot.  Cook, stirring often, until the bacon becomes nice and crispy.  Remove the bacon from the pan and put it onto a paper towel-lined plate.

Add the beans to the pot.  Stir well to coat with the bacon fat.

Add to the pot 3/4 of a cup of chicken stock, 1/4 of a cup of light brown sugar, one tablespoon of worcestershire sauce, one teaspoon of red chili flakes (or less, if you like less spice), and salt and freshly ground black pepper. 

Allow the liquid to come to a simmer, turn down the heat to maintain a simmer, cover the pot, and allow to cook for 15 to 20 minutes.  Remove the lid.

Mix one tablespoon of corn starch with cold water until it dissolves (sorry, white liquid in a white bowl doesn't photograph very well!). 

Stir the mixture into the beans.  Allow the liquid to come to a simmer, and the corn starch will thicken the sauce as it gets hot.

Serve over rice and topped with the bacon bits.

Enjoy!