Don’t forget the bacon.
This summer, our Southern vegetable plates are looking fresh and clean.
But to start: what are pole beans?
Credit: Antonis Achilleos; Food Styling: Emily Nabors Hall; Prop Styling: Heather Chadduck Hillegas
Flat pole beans, which we call for here, have a meatier texture than regular green beans.
Look for flat pole beans or romano beans at farmers' markets in the summer months.
We’d serve these pole beans with a thick, juicy steaknow that’s a summer cookout dream.
Ingredients
3tablespoonsplus 34 tsp.
Add beans; cook until almost tender, 5 to 7 minutes.
Rinse with cold water; drain well.
Cook bacon pieces in a large skillet over medium, stirring occasionally, until crisp, about 12 minutes.
Remove bacon from skillet using a slotted spoon, and drain on a plate lined with paper towels.
Reserve drippings in skillet.
Add cumin and pepper to drippings.
Cook over medium, stirring constantly, 30 seconds.
Add drained beans and 12 teaspoon of the salt; toss gently to coat.
Increase heat to high.
Cook, stirring occasionally, until beans begin to char, about 5 minutes.
Spoon beans into a bowl or onto a platter.
Do not wipe skillet clean.
Reduce heat under skillet to medium-high.
Add oil, and swirl skillet to coat.
Add tomatoes, garlic, smoked paprika, and remaining 14 teaspoon salt.
Cook, stirring often, until tomatoes begin to burst, 3 to 4 minutes.
Spoon mixture over beans.
Sprinkle with reserved bacon, and serve.
