Culinary Guides

Green beans, bacon, and a little savory make one of the easiest side dishes going. Fresh green beans keep a crisp, bright snap, and wrapping them in bacon turns a simple vegetable into something a little special. Serve them hot, straight from the pan.

Ingredients

• 1 teaspoon salt
• 1 lb green beans, rinsed and trimmed
• 2-3 sprigs savory, rinsed and patted dry
• 8 slices lean bacon
• 3 tablespoons butter or margarine

Directions

1. Rinse the green beans under cold water and trim the ends.
2. Fill a medium saucepan with water and add the salt. Bring to a boil, add the beans and savory sprigs, return to a boil, then lower the heat and simmer about 20 minutes, until tender but still slightly crisp.
3. Drain the beans, remove the savory sprigs, and let them sit in the colander a few minutes to shed excess water.
4. While the beans cook, lay the bacon in a large skillet over medium heat and cook until it starts to crisp but is still pliable, about 5 to 7 minutes, then drain on paper towels.
5. Divide the beans into eight portions and wrap each in a slice of bacon, securing with a toothpick.
6. Melt the butter in the same skillet over medium heat. Add the bundles and fry, turning, about 3 minutes, until the bacon is fully cooked and crisp.
7. Transfer to a platter and serve hot.

For more flavor, saute some chopped onion or a little minced garlic in the butter before you fry the bundles. You can wrap the bundles ahead and refrigerate them until you are ready to cook.

Grower's tip: Pick green beans every couple of days while the pods are still slim and before the seeds start to bulge, when they are at their most tender. Frequent picking also tells the plant to keep setting new pods, so you get beans all season.

Grow the good parts yourself. A row of green beans, a patch of summer savory, and a few onions cover everything but the bacon.