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Prep Time: 45 Minutes Cook Time: 14 Minutes |
Ready In: 59 Minutes Servings: 6 |
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Eating home grown snap beans (green beans) is a rite of summer. This is a simple Southern side dish that my entire family loves. Ingredients:
4 medium red potatoes, peeled and quartered (about 1 1/2 lb.) |
2 1/4 teaspoons salt, divided |
1 lb fresh green beans, broken into 1 1/2 inch pieces |
3 slices bacon |
1 large onion, sliced |
1/4 cup cider vinegar |
2 teaspoons dried rosemary, crushed |
1/4 teaspoon sugar |
1/2 teaspoon pepper |
Directions:
1. Cook potatoes and 1 teaspoon (or to taste) of salt in boiling water to cover for 10 minutes or until potatoes are tender.
2. Drain and rinse with cold water; set aside.
3. Cook beans and 1 teaspoon (or to taste) of salt in boiling water to cover for 3-4 minutes or until crisp-tender.
4. Take pan from heat and plunge into icewater (to stop the cooking process).
5. Drain the beans and set aside.
6. Fry bacon in a big skillet until crisp; transfer bacon to a paper-towel lined plate to drain; pour out all but 2 tablespoons of bacon grease; crumble bacon and set side.
7. Saute onion in hot bacon drippings until crisp-tender.
8. Add in remaining salt, vinegar, and remaining ingredients; stir to combine.
9. Add in the potatoes, green beans; cook, stirring occasionally until well heated.
10. Sprinkel bacon crumbles over the top.
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