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.

Cook potatoes and 1 teaspoon 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 of salt in boiling water to cover for 3-4 minutes or until crisp-tender.

Take pan from heat and plunge into icewater.

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.

red potatoes, salt, fresh green beans, bacon, onion, cider vinegar, dried rosemary, sugar, pepper