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.
Provided by ratherbeswimmin
Categories Vegetable
Time 59m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- 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.
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