This recipe uses 100% pure maple syrup to create a naturally sweet, buttery glaze that perfectly complements the farm to table fresh green beans and Crispy smokey bacon finished with the nutty aroma of toasted almonds.

Jump to Recipe

Today I am excited to share with you a recipe that holds a very Special place in my heart not only because it is delicious, but because of the memories and meaning behind it. This is a recipe that my father used to prepare for us over a campfire. It is also a recipe I used in my final project in Culinary School. It is extremely versatile in the dishes it can be served with, simple enough for everyday meals, but elegant enough for special occasions. It also showcases not one, but two ingredients known to Michigan. Farm fresh Green Beans and 100% pure maple syrup.

Every summer, Michigan fields burst to life with crisp vibrant green beans. From late June to early fall farm stands and markets overflow with freshly picked beans at the height of their flavor. There is something special about cooking with vegetables that were likely harvested just hours before they reached your kitchen. Their sweet earthy snap is a reminder of why Michigan summers are worth waiting for. When at their peak, they need little to shine. A touch of pure Michigan Maple Syrup, smokey bacon, and a quick sauté transform this summer harvest into a side dish that celebrates the best flavors our state has to offer.

The maple syrup tradition dates back thousands of years in the Northeastern woodlands being collected by groups of Anishinaabe, Haudenosaunee, Abenaki, and Algonquin Native Americans. One legend describes the chief watching sap drizzle from a tree after a squirel had gnawed on it. When they gathered the sap and boiled it over a fire, it thickened into a sweet syrup. Many historians believe they used the sap to produce Maple Sugar because it was easier to preserve and transport making it an important part of their diet, trade and cultural heritage. The same techniques that were used then were passed along to European settlers in North America during the 1600’s. Due to the costs and restraints of cane sugar during the times, many households relied on the annual Maple Harvest for their primary source of sweetener. They used it to preserve fruits, bake breads and desserts, flavor meat and vegetables, and sweeten coffee and tea.

The process of Maple Syrup

While today we use metal kettles, evaporators, and modern equipment, the processes and traditions passed on from Indegenous knoweledge remain basically the same. The maple syrup process begins in the summer as a healthy maple captures the sunlight through its leaves. In the process called photosynthesis, the trees convert carbon dioxide and water into glucose, which is converted into starch and stored in the trunk and roots to fuel the tree through the winter. As winter comes to an end, the tree begins converting the stored starch back into sugar, primarily sucrose. This sugar dissolves into a watery substance inside of the tree creating the sap. This does not just happen anywhere, however. The weather conditions have to be just right with nights falling below freezing and days warming above freezing, creating a negative pressure during the night and a positive pressure pushing the sap outward during the day. In Michigan, this usually happens in February to early March. At this time, farmers will tap the trees approximately 1 1/2 inches to 2 1/2 inches deep and insert a spile. You can then either use a bucket to collect the sap or modern day operations may use tubes that lead directly to a holding tank. These can be miles long. It is an unforgettable scene to see these trees tapped in a snowy winter drive on the country roads of Michigan.

Fresh maple sap is clear and almost identical to water. It is in fact, 97% to 98% water, with about 2% of sugar and small amounts of minerals, amino acids, organic acids, and trace nutrients and while these minor compounds are such a small fraction of the solution, they are a major contributing factor in creating the Maple Syrups distinct flavor. A single tap can produce up to 15 gallons of sap over the course of the season.

Now in the past farmers would begin boiling the maple syrup. To make just one gallon of syrup can take between 30-50 gallons of sap. However, modern day larger producers may run sap through a reverse osmosis system first to remove a large portion of the water without heat. The sap is boiled in a large shallow evaporator. This allows the sap to become thicker, the sugar concentration to increase, and the deep natural caramelized flavors to begin to develop. Boiling can take several hours. The exact ratio of sap needed to make 1 gallon of syrup depends on the sweetness of the sap. Some years it will only take 35 gallons, while other years it may take up to 50. Maple syrup is finished when it reaches 66-67% sugar. It is then filtered to remove any mineral crystals known as sugar sand (or niter) creating a very smooth buttery product. It is then bottled while it is still hot into sterilized containers. In the United States it is sold as grade A with four classifications. Golden color delicate taste, Amber color rich taste, Dark color robust taste, very dark color strong taste. The darker syrups come later in the season and have a stronger maple flavor making them popular for cooking and baking.

Pure maple syrup has a flavor far more complex than the corn syrup based pancake syrup with artificial sweetener. It begins with a rich buttery sweetness that is balanced by warm notes of caramel, vanilla and toffee. As it continues to linger on the palate, subtle hints of toasted nuts, brown sugar, and oak emerge leaving an unforgettable impression that just cannot be duplicated. Once you try this time preserved unforgettable product, I doubt you will return to the fake counterparts.

Maple Infused Green Beans and Bacon Sauté Ingredients

• Green Beans-Fresh French cut green beans also known as haricots verts, are ideal for their slender shape, tender texture, and delicate slightly sweet flavor. They cook quickly making them ideal for a quick sauté in this recipe plus they will retain thier vibrant green color.
• Maple Syrup- Must be 100% pure maple syrup. You cannot use the corn syrup variety here. It will not caramelize and glaze the green beans in the same way and will end up making a subpar variation. This is one fact I will not budge on.
• Bacon-Few ingredients are as versatile as bacon as it pairs so well with many foods. In this recipe, it is precooked in the pan to slowly render the fat, creating the irresistible crispy edges adding depth and balance to the sweet maple syrup. For an even more elegant dish, you can substitute pancetta, but you will most likely have to add some oil to the pan as pancetta does not produce the same amount of grease to the pan.
• Garlic-fresh garlic, peeled and chopped is ideal here for the best flavor as it’s natural oils release a pungent fragrance that instantly transforms this dish. As it cooks, it mellows into a warm savory sweetness adding depth and complexity without overpowering the dish. I will admit that I do regularly sub in the jarred counterpart for weeknight meals when I am in a hurry and this garlic is better than no garlic, but if you have the time, I highly suggest taking it to peel and chop up the garlic for this dish.
• Shallot-Similar in taste to a red onion, the shallot is used in a variety of French dishes for adding a subtle sweet onion flavor with a slight sophistication. Their refined complexity never overpowers the dish as some other onions may. Red onion is a suitable substitute if needed.
• Slivered almonds-Lends a nice buttery and nutty flavor and a satisfying slight crunch to the end of the dish.
• Butter- I prefer the real stuff and unsalted so I can control the amount of salt I use in the dish. If you only have salted butter, this can be used, just reduce or eliminate any additional salt.
• Salt and pepper

Frequently asked questions

Why do French cut Green Beans taste better?

A: Because they are thinner, they cook more quickly. become more tender, and are able to absorb the flavors they are prepared with such as butter, garlic, bacon or sugars.

Do you have to trim both ends of the Green Bean?

A: No, you do not have to trim both ends. Remove the stem end, where the bean was attached to the plant as this piece can be tough or fibrous. The tapered “tail” end is usually tender enough to eat, however, you will produce a more uniform end product if you trim both ends.

Do you have to blanch the green beans?

A: No, you do not have to blanch the green beans before cooking them in the pan. However, there are several benefits for doing so. First, it will help to evenly cook them ensuring thorough cooking throughout the dish. Second, it helps lock in the vibrant green color that we love about the green beans leading to a more appealing end product. If you have the time for the extra step, or if this is an elegant holiday meal, I would recommend it. But you will have a wonderful end product either way.

Can Maple Syrup Burn?

A: Yes, maple syrup is sugar so it can easily burn. Make sure to keep the heat on medium to low setting to properly caramelize the maple syrup without allowing it to burn.