I’m particularly proud of this bean dish, even though it’s really quite simple.  That&rs

I’m particularly proud of this bean dish, even though it’s really quite simple.  That’s because a) it’s delicious, and b) it’s not from a recipe!  I’m certain I’m not the first person to throw these ingredients together, but it’s still exciting to me when I come up with something so tasty without having to read about it first.  I’ve made these beans in both the states and Japan, and always get lots of compliments on them. I never measure anything for this recipe.  Put in as much or as little of each ingredient as you like. Green Beans with Bacon and Balsamic Vinegar fresh green beans, snapped in half and ends removed onions, diced block bacon, diced (you can also use finely chopped strip bacon, but I prefer the chewier texture of little cubes) olive oil balsamic vinegar salt and pepper to taste Boil beans to your preferred level of done-ness.  I like them still fairly firm.  While they’re boiling, crisp up the bacon and then set it aside, keeping the grease in the pan.  Saute the onions in the bacon grease until soft.  After you’ve drained the beans, mix in the onions and bacon, and then coat them in olive oil and balsamic vinegar.  I use quite a lot of the balsamic.  Add a pinch of salt and pepper, and then let the dish sit at room temperature for about 15 minutes to soak up some of the flavor.  Taste and season again as you like, and serve.   This dish can be tasty hot, cold, or warm, however you like it!  And it makes nice leftovers too, although the beans will be softer the next day. -- source link

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