“Beware the horns of a bull, the heels of the horse, and the smile of an Englishman.”
James Joyce, Ulysses
Ingredients
1kg pounds fresh green beans, ends cut off
4 slices bacon, cut into 1/4 inch pieces
3 cloves garlic, minced
1/2 whole large onion ,chopped
2 oz butter
2 oz flour
500 ml whole milk
100 ml Guinness®
100 ml cream
salt & pepper to taste
pinch cayenne pepper
240 g grated red cheddar cheese
4 oz roast red pepper
240 g bread crumbs
Method
- Blanch the green beans in boiling salted water and cook for 3 minutes leaving a little bite in them and drain and cool in ice water. Drain beans once they're cool and set aside.
- In a pan cook the bacon over medium heat, Cook bacon for two minutes, then add diced onion and garlic and continue cooking for 3 to 5 minutes or until bacon is done and onions are golden brown. Remove from heat and set aside.
- In a separate saucepan, melt butter over medium heat. Add flour into the pan and whisk immediately to evenly mix it into the butter. Cook for a minute or two, then pour in milk and Guinness®. Continue cooking, whisking constantly, while sauce thickens, Add salt, pepper, and cayenne then add the grated cheddar. Stir while cheese melts. Turn off heat.
- Add the sliced roast peppers to pan, and then add bacon/onion mixture. Stir to combine. Pour over green beans and stir gently to combine. Pour into a baking dish and top with breadcrumbs.
- Bake at 180 degrees for 10-12 minutes or until sauce is bubbly and breadcrumbs are golden brown.
Notes
This recipe was devised by the Guinness Storehouse executive chef, Justin O'Connor Enjoy Guinness responsibly, visit Drinkaware.ie
http://www.rte.ie/lifestyle/food/recipes/2012/0530/744980-guinness-and-greenbean-casserole/
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