1 1/2 lbs. green beans, trimmed
1 garlic clove, minced
1 tbsp. Dijon style mustard
1/2 tsp. Tabasco
1/2 c. salt pork, diced
2 tbsp. white wine vinegar
1 tsp. sugar
1/4 c. celery leaves, chopped

In a large saucepot, steam or cook green beans until crisp tender. Meanwhile, over medium high heat in a large skillet, cook salt pork and garlic until pork is lightly browned. Stir in vinegar, mustard, sugar and Tabasco until well mixed. Remove pork mixture from heat and stir in celery leaves. Drain green beans and add to pork mixture. Toss gently until well coated.