Get the most out of your bacon. In the episode, Juliette explains the proper technique to render bacon fat and create perfectly crisp, flat bacon. Learn how to store the rendered fat and use it to infuse vegetables, baked goods, stews and more with the wonderfully smokey flavor of bacon. The featured recipe is smothered green beans, a wildly flavorful side dish that uses just four ingredients and the easiest cooking technique ever.

Smothered Green Beans

Ingredients:

12 ounces bacon, diced

3 Tbl bacon fat

1 shallot, thinly sliced

12 ounces fresh green beans, trimmed

2 cups chicken stock

Salt and black pepper

Action:

1. Add diced bacon to a room temperature large skillet with high sides. Turn heat to medium-low and allow bacon lardons to slowly cook. Only stir occasionally to prevent charring. Fat will be rendered and lardons will be cooked in 15-20 minutes. Remove lardons with a slotted spoon to a paper-towel-lined plate. Reserve 3 tablespoons of rendered fat in pan. (Once cool, extra rendered fat can be stored in the refrigerator for up to a year.)

2. Heat bacon fat over medium heat. Add shallots and stir. Sprinkle with 1-2 tsp black pepper (depending on taste) and add a pinch of salt. Cook 5 minutes, until shallots are soft and nearly translucent. 

3. Add green beans and stir to coat with fat and shallots. It is okay if green beans overlap in pan. Pour chicken stock over beans, fully covering beans with liquid and scraping any bits from the bottom of the pan. Bring to a boil then reduce to a simmer. Allow beans to simmer on medium-low heat, uncovered, until the stock is nearly evaporated and a thin reduction remains to coat beans, about 1 hour. Stir, and taste for seasoning. Top with reserved bacon lardons and serve.