Summer beans with bacon

Time: 20 min.
Complexity: easily
Servings: 4

The rendered bacon fat is full of flavor and a rich, smoky aroma. It alone is enough to replace both vegetable oil and spices in the green bean dressing. And the crispy bacon bits will make even those who don't like vegetables fall in love with this salad. Add chopped shallots and a dash of apple cider vinegar for tartness to the bacon dressing, and stir in blanched yellow wax beans and green beans. A simple and delicious summer appetizer is ready. Serve the beans as a salad or as a side dish with meat.

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Recipe:

Boil 1 pound yellow wax beans and/or green beans (trimmed and halved) for 4 minutes; drain. Cook 3 strips of bacon, diced, in a skillet over medium heat until crisp, 7 minutes. Add 1 chopped shallot; cook for 2 minutes. Add 2 tablespoons apple cider vinegar. Then stir in the beans, some chopped parsley, and salt and black pepper to taste.