Snappy Green Beans
What You Need
1 pound fresh green beans
4 slices bacon
1/4 cup chopped onion
1 to 2 tablespoons tarragon vinegar
1/2 teaspoon salt
1/8 teaspoon pepper or to taste
Place beans in 1 to 2 inches salted water (1/4 teaspoon salt to 1 cup water). Heat to boiling. Cook uncovered for 5 minutes. Cover and cook until tender (5 to 8 minutes). Drain.
Cook bacon until crisp; set aside. Reserve 2 tablespoons bacon drippings. Cook chopped onion in reserved fat until tender, about 5 minutes. Add the tarragon vinegar, salt, and pepper. Pour over cooked green beans. Crumble bacon and sprinkle on top. Makes 4 servings.