Prep 45 mins
Cook 14 mins
Eating home grown snap beans (green beans) is a rite of summer. This is a simple Southern side dish that my entire family loves.
- 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
- Cook potatoes and 1 teaspoon (or to taste) of salt in boiling water to cover for 10 minutes or until potatoes are tender.
- Drain and rinse with cold water; set aside.
- Cook beans and 1 teaspoon (or to taste) of salt in boiling water to cover for 3-4 minutes or until crisp-tender.
- Take pan from heat and plunge into icewater (to stop the cooking process).
- Drain the beans and set aside.
- 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.
- Saute onion in hot bacon drippings until crisp-tender.
- Add in remaining salt, vinegar, and remaining ingredients; stir to combine.
- Add in the potatoes, green beans; cook, stirring occasionally until well heated.
- Sprinkel bacon crumbles over the top.
I made a double batch of this omitting the bacon and using butter in place of the bacon grease.for a family potluck. Even the pickest relatives raved!