Sautéed Green Beans with Bacon, Shallots and Red Wine Vinegar

2 tsp. olive oil
2 oz. slab bacon, chopped
1 large shallot, finely chopped
2 cloves garlic, finely chopped
1 lb. green beans, cleaned and ends removed
1 tsp. dried marjoram leaves
salt and pepper to taste
1/4 cup red wine vinegar
water as needed
2 Tbsp. sliced almonds

Heat oil in 10-inch skillet over medium-high heat. Add bacon and sauté until brown, about 2 minutes. Add shallots and garlic; sauté about 1 minute. Add beans, marjoram, salt, pepper and vinegar; reduce heat to low. Cook, covered, adding a little water if needed, until tender, about 20 minutes, depending on size of beans. Toss often. Uncover, remove excess moisture.

Meanwhile, in a small pan over medium heat, dry-roast almonds, stirring occasionally, for 2 to 3 minutes until toasted. Sprinkle almonds over green beans. Serve immediately. Enjoy!

Serves 4.

Note: Other vinegar, such as Balsamic or cider, may be substituted for the red wine vinegar.