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
- Bacon
- 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!
{ 5 comments… read them below or add one }
Especially nice with toasted walnuts and crumbled blue cheese over the top!! WhooHoo!!!
Gorgeous photos and the crispy bacon with bright green beans sounds like heaven to me. I have some pancetta in my fridge that I might have to try these with.
Pancetta sounds terrific! I do version similar to this one with pancetta and shallots. Just saute the shallots with the pancetta. Yum!
This looks like such a wonderful side dish; I love adding bacon to almost anything.
What I really love about green bean recipes is that they are very easy to prepare and tastes great. Bacon and beans just tastes so good.
{ 1 trackback }