Name: Basque-Style Green Beans
Total time: 50 min
Ingredients: 3 slices thick-cut bacon, cut crosswise 3/4 inch thick; 1 large onion, halved and sliced thin; 1 red bell pepper, stemmed, seeded, and sliced into thin strips; 1 green bell pepper, stemmed, seeded, and sliced into thin strips; Salt and pepper; 4 garlic cloves, sliced thin; 1 1/2 pounds green beans, trimmed and cut into 2-inch lengths; 1/4 cup water; 1 cup canned crushed tomatoes; 1 tablespoon sherry vinegar; Extra-virgin olive oil

Why This Recipe Works

Bacon adds smokiness, onions offer sweet earthiness, and green and red bell peppers bring vibrant color to this versatile side dish. We cooked the bacon until crispy, added the onion and peppers, and continued to cook until the vegetables were softened before adding the green beans to the pot with a little water and sliced garlic. Canned crushed tomatoes give the dish a saucy consistency and pull all the flavors together. A splash of sherry vinegar and a drizzle of extra-virgin olive oil provide some brightness.

Before You Begin

The green beans don’t need to be cut into perfect 2-inch pieces; a little variety in length is fine. Red or white wine vinegar may be substituted for the sherry vinegar, if desired.

Instructions

Cook bacon in Dutch oven over medium heat until rendered and crispy, 8 to 10 minutes. Add onion, bell peppers, and 1 teaspoon salt. Cover and cook, stirring occasionally, until vegetables are softened, about 7 minutes.

Add garlic and cook until fragrant, about 1 minute. Stir in green beans, water, and 1/2 teaspoon salt. Cover and cook until green beans are just tender, about 12 minutes, stirring occasionally.

Stir in tomatoes, cover, and cook until slightly thickened and green beans are fully tender, about 5 minutes. Off heat, stir in vinegar and 1/2 teaspoon pepper. Season with salt and pepper to taste. Serve, drizzled with oil.