NOBLE’S SOUTHERN GREEN BEANS

4 cups fresh green beans, trimmed

2 14-ounce cans low-salt chicken broth

Salt pork or ham fat

I Tablespoon grainy brown mustard

4 dashes Tabasco

2 Tablespoons Baisamic vinegar

1 Tablespoon minced garlic

Boil green beans in enough chicken broth to cover until crisp-tender.

Meanwhile, heat the salt pork or ham fat In a large frying pan to render 2 tablespoons

liquid fat (I know, I know. It’s worth It. I won’t tell your cardIologist If you don’t).

Whisk mustard, vinegar, Tabasco and garlic into fat to make a vinagrette.

Drain cooked green beans, reserving some broth.

Add Just enough of the broth to the vinagrette to make a sauce. Add green beans. Stir-

fry until beans are desired tenderness. Serve. Don’t tell anyone there is pork fat in It.