From Rachel Ray
1/3 pound green beans
2 pounds small red potatoes, quartered
3 tablespoons extra virgin olive oil
3 slices smoky bacon, finely chopped
2 large shallots, finely chopped
3 tablespoons cider vinegar
1 tablespoon cane sugar
1/4 cup vegetable stock
1/4 cup parsley, chopped
Freshly ground black pepper
- Boil green beans in a large pot of salted water until your desired level of doneness. Remove with a slotted spoon and add the potatoes. Return to a boil. Cook the potatoes until tender, about 12 minutes.
- While potatoes cook, fry the bacon in a skillet for about 3 minutes until crisp, then add the shallots. Cook for 2 more minutes, then stir in the vinegar, sugar and stock.
- Drain the potatoes and return them to the hot pot. Pour the bacon mixture over the potatoes and add the green beans, parsley, salt, pepper and 3 tablespoons olive oil; stir to combine. Serve warm or cold.