Fresh green beans are a wonderful thing.
Cook these by briefly blanching, then saute in bacon fat.
There is nothing better than garden fresh green beans!
Elise Bauer
Fresh Green Beans From the Garden
My father is rather picky about his green beans.
They must snap and break when you bend them, not wiggle around like a rubber band.
That’s how you know they’re fresh.
Elise Bauer
Here’s the trick with green beans.
It’s just a chemical reality.
Easy and absolutely delicious.
Elise Bauer
At the very end you sprinkle on some vinegar or lemon juice.
For a starch, serve alongsideroasted new potatoesormashed potatoes.
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Green Beans with Bacon
Not all green beans are alike.
The longer the bean was on the vine, the tougher it can be.
Fresh, young beans should be able to cook up perfectly well in less than 6 minutes.
Tough old beans will have to cook a lot longer to get them tender.
Look for beans that easily snap in half when you bend them.
Drain and set aside.
Use a slotted spoon or a fork to remove the bacon from the pan.
Set the bacon on paper towels to sop up the excess fat.
You should have about one tablespoon of fat left in the pan.
Pour off any fat beyond 1 tablespoon.
(Do not pour the fat down the drain or you’ll stop up your drain.)
Dice the bacon and add to the pan with the green beans.
Put the beans and bacon into a large serving bowl and sprinkle generously with freshly ground black pepper.
Toss with lemon juice or vinegar and serve at once.
