Green Beans with Bacon
A fresh, light, perfect side vegetable dish.
- 1 T salt
- 2 pounds fresh green beans
- 3 slices bacon, diced
- Fresh pepper
- Trim the stems of the beans and break into two-inch pieces. In a saucepan over medium heat, add the bacon and cook and stir until crisp. Add two cups of water and stir for a couple of minutes to release the cooked bacon into the liquid.
- Turn the heat to high and add two-three more cups water so that the beans will be almost covered with water when added. Add 1 T salt. Once a rapid boil is reached, stir in the beans and cook covered until your preferred texture, 5 minutes for crispier or 10 minutes for tender. Drain off the water.
- Season to taste with salt and pepper.