Ingredients

　　2 pounds green beans, trimmed

　　A drizzle of EVOO (extra-virgin olive oil)

　　6 slices bacon, chopped

　　1 teaspoon coarse black pepper

　　1/4 cup cider or red wine vinegar

　　2 teaspoons sugar

　　In a large skillet, bring a couple of inches of water to a boil. Cook the green beans in the boiling water until al dente, about 3 to 5 minutes, then drain. In the same skillet, heat a drizzle of oil over medium-high heat. When hot, add the bacon and pepper and cook until the bacon is crisp, about 5 minutes, then drain off all but 2 tablespoons or so of the fat. Toss the beans in the fat with the bacon and season with the vinegar and sugar.

　　Rachael Ray's Look + Cook