Green Beans with Bacon, Shallots and Red Wine Vinegar
In the process of revising the format of my pages, I was surprised to discover the number of recipes I have for green beans. They are one of my favorite vegetables, but I guess it proves just how versatile they are. This quick and easy side dish is similar to the green beans with bacon and shallots in the similar and related recipes links, but red wine vinegar adds another dimension of flavor.
- 2 teaspoons olive oil
- 2 ounces slab bacon, chopped
- 1 large shallot, finely chopped
- 1 pound green beans, cleaned, stem ends removed
- 1 teaspoon dried marjoram leaves
- Salt and pepper to taste
- 1/4 cup red wine vinegar
- Water as needed
Heat oil in a 10-inch skillet over medium-high heat. Add bacon and sauté until brown, about 2 minutes. Add shallots; sauté about 1 minute. Add beans, marjoram, salt, pepper and vinegar; reduce heat to low. Cook, covered, adding a little water if needed, until tender, about 20 minutes depending on size of beans. Toss often. Uncover, remove excess moisture. Serve immediately.
Notes: Other vinegar, such as balsamic, sherry or apple cider, can be substituted for the red wine vinegar.