1 1/2 pounds green beans, trimmed, cut into 1-inch pieces
4 slices bacon
1/4 cup chopped onion
2 tablespoons chopped fresh parsley
2 tablespoons all-purpose flour
1 teaspoon salt
1 tablespoon cider or wine vinegar
1 cup sour cream
In a saucepan over medium heat, steam or boil the beans until tender, about 5 minutes.
In a large skillet over medium heat, cook the bacon, turning occasionally, until crisp. Remove the bacon and set aside to drain. Pour off all but 2 tablespoons of the bacon fat from the skillet. When the bacon is cool enough to handle, crumble it onto a small plate and set aside.
In the same skillet over medium heat, warm the 2 tablespoons bacon fat, add the onion and parsley and sauté until tender. Add the flour and salt and cook, stirring constantly, for 1 to 2 minutes more. Remove the skillet from the heat. Put the cooked beans into a large bowl, drizzle with the vinegar, and toss to coat. Add the beans and sour cream to the onions in the skillet. Stir until blended. Heat thoroughly but do not boil. Before serving, sprinkle the crumbled bacon over the beans.
Serves 4 to 6.
From “The Old Farmer’s Almanac Garden-Fresh Cookbook,” Yankee Publishing Inc., 2011.