If you don’t have smoked bacon, use regular bacon, adding a few drops of liquid smoke or some Worcestershire sauce (or not). You can also use other types of bacon, turkey, soy…
4 slices (6 ounces) hickory-smoked bacon, diced (uncooked)
1 c chopped onion
1 c chicken stock or water, plus extra if necessary
salt and black pepper, to taste
1-1/2 to 2 pounds green beans, trimmed and cut into 2-inch pieces
1/4 c cider vinegar
1. Heat a large Dutch oven over medium heat. Add bacon; sauté 3 minutes or until lightly browned. Remove bacon from pan, reserving some drippings in pan. Add onion; sauté 5 minutes or until tender. Return bacon to pan. Add broth or water, salt, pepper, and beans; bring to a boil. Cover, reduce heat, and simmer 30 minutes or until beans are very tender. If, when peeking, the mix looks like it’s drying out, add some more stock or water.
2. Uncover; cook 5 more minutes. Drizzle beans with vinegar, and simmer for 5 minutes. Serve warm.