Guest Post – Green Beans with Bacon Dressing


by 365daysofbacon

So this fabulous guest post is brought to you by SuperStephie, who I shall officially introduce as…

“the friend I once worked for as a tech writer and a reason I now eat bacon” 

Both very important credentials for this amazing recipe …and maybe even the birth of this blog.

We’ve done a lot of adventuring and eating (adventure eating?) together. I assure you she’s a great cook and, as you will see, below, a much better photographer and recipe writer than this rag-tag bacon blogger.

You can trust that your bacon tastebuds will be delighted to meet her creations.

Thanks, SuperStephie!

Last year when I was feeling all sorts of nostalgia for both sets of my grandparents, I bought a big container of lettuce one weekend as I was visiting my parents at their wooded Shangri La in Northern Minnesota. I’m not sure how missing my grandparents and buying lettuce connect at all, but it totally worked. My mom makes most meals on most nights and doesn’t use recipes. I may have adopted this theory a little: cooking is art – no need to follow recipes, just follow your heart. Baking on the other hand… well, I don’t do much baking.

Dora Mae, my mom’s mom, used to make wilted lettuce salad – a vinegar-based dressing made from the honest to hog renderings from the daily pig, bacon pieces and tender spring onions. This night, in the woods, in the heat of summer, my mom made it and I felt so at home, so filled with love and just all around blessed for so many reasons.

Green beans with the same dressing is an amazing and more filling side. I served this recently with grilled chicken that was marinated in an almond-y/citrus-y/blueberry sauce fit for pancakes and a little more added balsamic vinegar. It was perfect.



  • Fresh Green beans (haricot verts, if you feel fancy) to feed all that will eat, washed and cleaned
  • As much bacon as feels right, cut into lardons (little strips)
  • The white part of leeks, sliced into half moons
  • 4 tablespoons of Apple Cider Vinegar
  • Pinch or so of salt
  • A couple grinds of the pepper mill
  • A little sugar (teaspoon or less) helps cut the bite of the vinegar

Does anyone else speak a little French as they cook? And pretend they have their own cooking show? Just me then…

Place the washed and cleaned beans into a saucepan filled with enough water to cover the beans. And, if all the beans aren’t cleaned, that’s ok. Cleaning beans, hauling wood, removing the seeds from tomatoes… it’s just too much some days. Bring the saucepan to a gentle boil, cooking the beans until desired tenderness.

Green Beans with Bacon Dressing

Green Beans with Bacon Dressing

Meanwhile, add the strips of bacon to a frying pan and cook. Two options – when the strips look just this side of crispy, add the leeks to the pan, sautéing with the bacon until tender and the bacon is done. Or, add the leeks at the same time as the bacon.

Green Beans with Bacon Dressing

Green Beans with Bacon Dressing

Add the vinegar, sugar, salt and pepper to the bacon mixture (when the bacon is fully cooked to desired crisp), stirring a little to combine. Drain the beans, and add them to the bacon mixture, combining to coat with the vinegar.

If you feel you need more vinegar, add as needed. White vinegar will work too, but ACV has so many luscious qualities, it would be a shame not to use it. ACV is a miracle – cures sinus infections, soothes sore throats, removes the itch from bug bites, eases the pain of sunburn, helps with reducing acne, and much, much more.

Serve the beans immediately.

Green Beans with Bacon Dressing

Green Beans with Bacon Dressing

7 thoughts on “Guest Post – Green Beans with Bacon Dressing

  1. Look and sound yummy. Thank you! Funny, too.

  2. I’m not sure when to stop when I’m using “as much bacon as feels right”. Usually, I end up with a lot of bacon, and maybe a little of that something else. What was that something else again?
    Where do you draw the line?

  3. Bacon lardons = candy of the gods

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