Snap Beans And Potatoes - cooking recipe

Ingredients

4 medium red potatoes, peeled and quartered (about 1 1/2 lb.)
2 1/4 teaspoons salt, divided
1 lb fresh green beans, broken into 1 1/2 inch pieces
3 slices bacon
1 large onion, sliced
1/4 cup cider vinegar
2 teaspoons dried rosemary, crushed
1/4 teaspoon sugar
1/2 teaspoon pepper

Preparation

Cook potatoes and 1 teaspoon (or to taste) of salt in boiling water to cover for 10 minutes or until potatoes are tender.
Drain and rinse with cold water; set aside.
Cook beans and 1 teaspoon (or to taste) of salt in boiling water to cover for 3-4 minutes or until crisp-tender.
Take pan from heat and plunge into icewater (to stop the cooking process).
Drain the beans and set aside.
Fry bacon in a big skillet until crisp; transfer bacon to a paper-towel lined plate to drain; pour out all but 2 tablespoons of bacon grease; crumble bacon and set side.
Saute onion in hot bacon drippings until crisp-tender.
Add in remaining salt, vinegar, and remaining ingredients; stir to combine.
Add in the potatoes, green beans; cook, stirring occasionally until well heated.
Sprinkel bacon crumbles over the top.