Ingredients:

  • 1 lb fresh green beans, trimmed and cut into 1.5-inch pieces
  • 1 medium yellow onion, thinly sliced
  • 4 oz speck or thick-cut smoked bacon, diced into small cubes
  • 2 tbsp apple cider vinegar
  • 1 tsp granulated sugar
  • 1/2 tsp salt
  • 1/4 tsp freshly cracked black pepper
  • 1 tsp dried Bohnenkraut

Instructions:

  1. Bring a pot of salted water to a rolling boil. Add the green beans and cook for 5–6 minutes until bright green but firm. Drain in a colander and rinse immediately with cold water to stop the cooking process.
  2. Place diced speck or bacon in a cold skillet over medium-high heat. Sauté for approximately 7 minutes until the meat is crisp and mahogany-colored, keeping the rendered fat in the pan.
  3. Add sliced onions to the bacon fat and cook until translucent and slightly golden.
  4. Toss in the blanched green beans and sauté for 2–3 minutes to coat in the fat. Stir in sugar, salt, pepper, and Bohnenkraut.
  5. Pour in the vinegar and stir for 60 seconds until the liquid reduces into a glossy coating.