What better way to start the work week with a recipe that calls for bacon. Yes you are absolutely right, this is not a breakfast recipe. As far as I see it, bacon should be enjoyed during all times of the day.
Over the last couple of years a few people at my workplace have given birth to a new nickname, The Doctor. Now I won’t go into the details on how I achieved this nickname (for fear that you will just fall asleep in your chair) but I will go into how a doctor’s advice should be taken seriously. This doctor (i.e. me) specializes in working hard, playing hard and eating hard. My best advice? Eat as much bacon as you can before this “bacon shortage” takes it’s toll.
My advice? Add bacon to your green beans, eat two helpings and call me in the morning. Doctor’s orders.
1 pound fresh green beans, trimmed and snapped into bite-sized pieces
4 small potatoes, diced
1 small garlic clove, minced
2 tablespoons chicken broth
1/2 teaspoon white balsamic vinegar
salt and pepper to taste
Place the chopped bacon in a skillet, and cook over medium heat, stirring occasionally until evenly browned, 8 to 10 minutes. Drain the bacon pieces on a paper towel-lined plate.
Melt the butter in the same skillet and add the potatoes. Cook the potatoes until they are almost fork tender and have a nice crust on them, about 10-15 minutes, depending on the size of your potatoes. Once the potatoes are mostly cooked, add the onion, green beans, garlic and chicken broth. Cover and simmer over low heat until the green beans are tender, about 8 minutes. Finish with a splash of vinegar, salt and pepper to taste, and serve.