Green Beans with Bacon Dressing

  • 4 slices bacon
  • 1 pound green beans, yellow wax beans, or haricot verts, ends removed
  • 6 tablespoons catsup
  • 1/4 cup white wine vinegar

In a wide frying pan, cook bacon over medium heat until crisp. Lift out bacon, leaving drippings in pan; drain and crumble bacon.

Boil or steam whole beans. Drain and keep hot; or immerse in ice water to cool quickly, then drain to serve cold.

Add catsup and vinegar to drippings in frying pan and stir over medium heat just until blended. Use hot or cold.

Arrange 1/4 of the beans on each of 4 salad plates. Spoon dressing over beans; sprinkle with bacon.