Green Beans with Smokey Bacon Vinaigrette
In this recipe for a side dish, green beans are kept somewhat crisp and cooked with smoked bacon and yellow onion.
Fill a big pot with ice and water to create an ice bath, then set it aside.
Water that has been lightly salted is brought to a boil.
Green beans should be cooked for three minutes in boiling water until just tender but still crisp.
Drain.
To prevent the green beans from continuing to cook, immediately submerge them in the ice bath.
Drain, then set apart.
Over medium-high heat, cook the bacon for about 5 minutes, or until it starts to brown.
Add the onions to the bacon and cook for an additional 7 to 10 minutes, or until the onions start to caramelize and turn golden brown.
Add the green beans, red wine vinegar, and sugar; cook and stir for two to three minutes, or until the sugar is dissolved.