Green beans and bacon

My grandmother used to cook green beans and potatoes with small pieces of smoked ham. Everything was boiled together in one pot, and then you would mash up the potatoes on your plate in the thin salty broth. Fresh beans cooked that long would be too mushy for us now, but I thought it was pretty good at the time. We always ate plenty of whatever was in season. A nice simple meal with bread and butter.

I'm sure you've noticed, bacon is "in" these days. Bacon ice cream, anyone? The ultimate comfort food. Although a person can easily eat 4 slices at a sitting (we've all done it) the nice thing about good bacon is a little goes a long way as seasoning for potatoes and vegetables. I found some fresh green beans at Metropolitan Market for $1 a pound last week-- not local but what a bargain. Here's an easy variation on that old farm recipe:

Green Beans Sautéed with Bacon

Mince 2 or 3 slices of bacon and fry until crispy. Don't nibble.
Add about a pound of green beans to the pan with 1/4 cup water.
Cover and steam until almost tender, then remove the lid and let the water evaporate.
The bacon fat gives the beans a tasty "glaze."