This dish combines tender green beans, smoky bacon, and a light marjoram-infused sauce. It’s a simple, old-fashioned recipe that brings warmth and rich flavor to your table – perfect for a family lunch or cozy dinner with bread on the side.
Ingredients:
1 ⅓ lb green beans
14 oz meaty bacon or smoked pork belly
2 small onions
2 tomatoes
1 tablespoon marjoram
1 tablespoon cornstarch
½ cup water
Salt and pepper, to taste
Preparation:
Slice the onions and bacon, then place them in a pot and cover with water. Add a little pepper and simmer over very low heat for about 45 minutes.
Clean the green beans, cut them in half, and add them to the pot. Cook for 15 minutes, then add the marjoram. Peel the tomatoes, mash them with a fork, and stir them into the pot. Season with salt.
Once the green beans are tender, remove them to a serving dish. In the remaining liquid in the pot, stir in the cornstarch dissolved in ½ cup water. Mix until the sauce thickens, then remove from heat.
Pour the sauce over the beans and bacon. Serve warm with bread seasoned with garlic.
