pound fresh green beans, ends snipped off and discarded, extra long beans, cut in half if you want
slices of bacon
Tbsp lemon juice or cider or red wine vinegar
1 Heat a pot of salted water to a rolling boil (1 Tbsp salt for 2 quarts of water). Add the green beans and boil them for 4-5 minutes, until just tender enough to eat (you may have to cook longer depending on the particular green beans you have). Drain and set aside. 2 While the water is heating up to boil the beans, slowly cook the bacon until crispy in a large sauté pan set over medium-low heat. 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.) If you have much less fat than a tablespoon left in the pan, add a little olive oil or butter to the pan. 3 Once the green beans are cooked, sauté them over medium-high heat for 1-2 minutes in the bacon fat. Dice the bacon and add to the pan and sauté another minute. 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.