4 thin slices bacon, cut into 1/2 inch pieces
1 chicken bouillon cube, dissolved in 1/3 cup boiling water
1 tbsp. granulated sugar
1/8 tsp. pepper
1 lb. fresh green beans, trimmed and cut into 2 inch lengths, about 4 cups
1 tbsp. red wine vinegar
1 hard cooked egg, chopped or grated

In a 9-10 inch skillet, cook bacon 6-8 minutes over moderate heat, stirring frequently, until brown and crisp. Remove from heat; remove bacon to a paper towel with a slotted spoon. Stir chicken bouillon, sugar, and pepper into fat in skillet. Add green beans, cover and cook 4-6 minutes, tossing beans several times, until crisp tender. Remove from heat, add vinegar and toss thoroughly. Transfer to a serving platter and garnish with cooked bacon and chopped egg. Makes 5-6 servings.