Snap Beans and Potatoes

Eating home grown snap beans (green beans) is a rite of summer. This is a simple Southern side dish that my entire family loves.

• Ready In: 59 mins
• Serves: 6

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.