Every southern farm had a garden to provide fresh vegetables for the table. One of the common vegetables was string beans, usually pole beans like Kentucky Wonder beans. My father-in-law remembers his mother making fried green beans for supper and has a fondness for the taste. A southern tradition, fried green beans make a tasty side dish with lots of bacon flavor. I have prepared this dish with tomatoes but they are optional and can be omitted if you prefer.

• 1/4 pound young green beans per person
• 1 thin slice red onion, if desired

• 2 or 3 strips of bacon
• 2 ripe Roma tomatoes (optional)

• Snap ends of green beans and pull any string. Very young beans will have little string. Cut to desired length. Heat a saucepan, with enough water to cover the beans, to a rolling boil. Add the beans and return the water to a boil. Reduce heat and lightly boil for 5 minutes. Drain the hot water from the beans and quench them with cold or iced water. Set aside.
• Dice tomatoes. Discard seeds and membranes. Set aside.
• If onion is desired, cut across onion slice and break into curved segments. Add to reserved beans.
• Crisp fry bacon and set on paper towels to cool. Pour off all the drippings just leaving the brown bits and a coating of bacon fat.

• Add drained beans and onions to hot frying pan and fry and stir frequently until beans and onion are just tender, about 5 minutes. Add reserved tomatoes, cook and stir until tomatoes are heated through. Remove beans to serving bowl and garnish with a bit of the crumbled bacon