Vinegared bacon green beans with shallots

Bacon is a ray of salty meaty sunshine that has the ability to brighten even the
ho-hummiest of dishes. Everything is better with it.
Having a bad day? Have some bacon. Eggs lonely? Bacon will keep them company. Shrimp a little self conscious about being naked? Make them a bacon outfit, and watch them work it.

Vinegared bacon green beans are another perfect example of that symbiotic relationship - and it hits all the right notes: salty, savory, with an acidic bite, a touch of sweet from the shallot, and....bacon from the bacon. But it's actually the little hit of vinegar that really makes this dish sing in the mouth.

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Let's get our bacon fix:

• 1 pound of fresh green beans, ends trimmed (I opt for organic locally grown green beans from Full Circle Farms, the flavor and health benefits alone make it worth it to go organic!)
  
• 5 - 6 thick slices of bacon, diced in large chunks
  
• 3 shallots roughly chopped
  
• 1/4 cup of stock
  
• Red wine vinegar
  
• Butter
  
• Salt and pepper
  

Making some magic: Sauté your bacon pieces until almost done, and set aside, leaving the rendered fat in the pan. (Hey, I saw you sneak a few pieces...just leave some for the dish.) Sauté the shallots and green beans in the bacon fat until the shallots start to caramelize. Add butter if your pan needs a bit of motivation.
Then add the bacon and the stock. Continue to sauté til the stock has reduced out, and the beans are tender but still have a good texture. Then hit the pan (deglaze) with a few healthy drizzles of red wine vinegar. Give everything a few minutes to come to their happy place.
Taste, salt and pepper accordingly, and be ready to smack some hands away from the pan...you will have some lurkers! As soon as you turn your back to get the plates...

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The bacon and beans will take on this wonderful hint of vinegar that makes the bacon taste like "bacon crack". "Why is this bacon so good!?" They will exclaim...almost in disbelief. (It does boggle the mind. How can bacon taste better than....bacon?)

Just smile, and say: "Because I cooked it".

Let's keep the real secret between us.

Enjoy!