2 pounds green beans, ends trimmed 1/2 cup smoked bacon, diced 1 tablespoon unsalted butter 1/4 cup minced shallots 2 tablespoons brown sugar salt freshly ground black pepper 1 tablespoon chervil, chopped, for garnish
Have ready a large bowl of ice water.
Bring a large pot of salted water to boil over medium-high heat. Add the beans and cook until they are just cooked through but still have a slight crunch, 5 to 6 minutes. Drain the beans and transfer to the ice-water bath. Drain again.
In a medium skillet over low heat, fry the bacon pieces until the fat has been rendered but the bacon is not yet crisp. Using a slotted spoon, transfer the bacon to a plate lined with paper towels and set aside.
In a large pan over medium-high heat, melt the butter until it is bubbly. Add the shallots and stir for a minute until translucent. Add the bacon and the brown sugar and cook until the shallots start caramelizing, about 3 minutes.
Add the drained beans and salt and pepper to taste. Keep tossing until the beans are heated through. Garnish with chervil and serve immediately.