Billy Allin's Green Beans Agrodolce - Photo Albums - Atlanta Magazine
 
 
Liam helps his Dad snap ends from beans.

Billy Allin's Green Beans Agrodolce

A gallery of chef Billy Allin preparing his traditional Green Beans Agrodolce; from the August 2012 issue.
updated 08.1.12

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  • The beans are good warm or at room temperature, and are exceptional on an antipasto platter with sliced fresh tomatoes, marinated cucumbers, a variety of roasted vegetables, and perhaps a selection of charcuterie.
    The beans are good warm or at room tempe…
  • A drizzle of extra-virgin olive oil added at the end never hurts.
    A drizzle of extra-virgin olive oil adde…
  • The beans should be cooked until well past al dente for maximum flavor. If the beans are still a vibrant bright green, keep cooking!
    The beans should be cooked until well pa…
  • Bacon or pancetta is added to the saucepan first for fat and flavor.
    Bacon or pancetta is added to the saucep…
  • Allin adds the beans to a saucepan in which he has stewed onions, tomatoes, and other vegetables.
    Allin adds the beans to a saucepan in wh…
  • Pancetta is the traditional flavoring in the Italian classic, but thick, high-quality bacon works well also.
    Pancetta is the traditional flavoring in…
  • Green beans are cut into 1 1/2-inch pieces before cooking.
    Green beans are cut into 1 1/2-inch piec…
  • Billy Allin has no trouble getting his son to help him cook vegetables. Convincing him to eat them, he admits, is a bit more challenging.
    Billy Allin has no trouble getting his s…
  • Regular green beans like these (which were available at the time of the shoot) work fine, but the tougher, fatter pole beans more prevalent later in the season take exceptionally well to the slow braising.
    Regular green beans like these (which we…
  • Liam helps his Dad snap ends from beans.
    Liam helps his Dad snap ends from beans.