Green Beans with Bacon, Onion, & Vinegar

This is one of the ways that Mom made green beans. They are great with turkey dinner as the vinegar in the beans cuts some of the grease in the turkey gravy and other rich dishes serverd at Thanksgiving.

In Germany, you’ll typically find green beans served as ‘speckbohnen’ with bacon or a cured ham known as speck. “Bohnen” is simply the German word for beans, that typically means green beans. “Speck” in the name is a kind of cured meat typical to Southern German, Austria and through to Northern Italy. It’s a little like prosciutto but with a slightly smokey flavor. This dish, Green Beans with Bacon, Onion, & Vinegar, is probably German in origin as Mom’s heritage is German. The recipe could have come from Grandma Fickescherer.

1 16 oz. package frozen French style cut green beans (or equivalent of fresh)
1/4 pound bacon, cut into small pieces (or more)
1 small onion, chopped
vinegar

Fry the bacon in a heavy skillet. When starting to crisp up, add the onion and cook until the onions are translucent.

In the meantime, steam the green beans until done. Do not overcook; they should still have a fresh green color.

Add vinegar to the bacon and onion mixture to taste. Be careful not to add too much, although you should be able to taste it.

Place the beans in a pan and pour the bacon mixture over. Heat again if necessary. Taste the beans and add a little more vinegar if need be.

Serve hot.

About 6 servings