Green Beans with Bacon
Of course cooking green beans (and just about anything else) with bacon or pork fat is a southern tradition, usually boiled nearly beyond recognition. My grandmother would’ve likely used canned beans and added about half a ton more salt. I took that tradition and updated it a bit by keeping the beans fresh and adding a little vinegar zip.
- Fresh Green Beans
- Black Pepper
- Balsamic Vinegar, white here because I was out of dark. Either will work.
Rinse and trim the beans and put them on to steam. Let them cook just until they turn a brighter green and they’re crisp-tender.
Dice five or six strips of bacon and start them cooking in a large skillet or saute pan.
By the time the bacon gets crispy the beans should be finished in the steamer. Add the beans to the skillet and season generously with black pepper. The bacon adds plenty of salt.
Cook for another few minutes, until the beans are a little more tender, stirring every now and then. Add a little splash of vinegar.
Serve immediately and enjoy!