POLE BEANS WITH BACON

Makes 8 servings

Pole beans are so called because they will grow up a pole as opposed to a bush bean like snap beans. Frankly, they will twirl around all kinds of support— strings, poles, and fences—and they’ll climb as high as ten to fifteen feet if you let them. Gardeners with smaller plots love pole beans because they can have a large harvest of beans using very little space.

These beans have a distinct, nutty flavor. When buying pole beans, check for freshness by breaking one in half. It should snap and taste flavorful with a hint of sweetness. Don’t buy beans that are dull, wilted, or limp.

2 pounds fresh pole beans, tipped and tailed

3 slices bacon, coarsely chopped

1 cup water

¼ teaspoon sugar

Coarse salt and freshly ground black pepper

• Cut the beans into 1¾ inch pieces.

• Heat a medium saucepan over medium heat. Add the bacon and cook until the fat is rendered and the bacon is crisp, about 5 minutes. With a slotted spoon, remove the bacon to a plate lined with paper towels to drain.

• Add the water and sugar to the saucepan and bring to a boil. Add the beans and reduce the heat to simmer. Cook the beans until tender, about 15 minutes. Taste and adjust for seasoning with the salt and pepper. Sprinkle with the bacon and serve immediately.