Time: 25 min.
Complexity: easily
Servings: 4

To grill green beans, create a pan using a double sheet of foil. Splash a little water and add the whole green beans, tossed in butter. Grill the beans until golden brown and slightly tender. To serve, prepare a delicious, hot dressing using the bacon fat, mustard, and apple cider vinegar. Serve the beans in the dressing, topped with crispy bacon bits. A great side dish for grilled meats!

Ingredients:

• 0.6 kg green beans, ends trimmed
• 2 tbsp. l. olive oil
• 2 slices bacon, finely chopped
• 1 tbsp. grainy mustard
• 1 tbsp. apple cider vinegar

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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Preparation:

Step 1
• Preheat an outdoor grill to medium-high heat.
Step 2
• Press and fold the edges of double-layered aluminum foil to form a tray. Place the beans in the tray and toss with 1 tablespoon of olive oil, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper. Add 2 tablespoons of water.
Step 3
• Place foil on the grill and cook, stirring occasionally, until the beans are toasted and slightly tender, about 15 minutes.
Step 4
• While the beans are grilling, fry the bacon in a small skillet over medium heat until crispy; transfer to a paper towel-lined plate to drain. Drain most of the fat from the skillet, reserving 1 tablespoon, then stir in the mustard, vinegar, and the remaining 1 tablespoon olive oil.
Step 5
• Transfer the beans to a serving bowl and drizzle with the hot dressing. Mix well, sprinkle with the fried bacon, and season with salt and pepper to taste.

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