SERVES 4 TO 6
8 ounces slab bacon, cut into 1-by-½-inch-thick lardons
1 tablespoon vegetable oil
3 medium cloves garlic, thinly sliced
½ teaspoon red pepper flakes
½ cup homemade or low-sodium canned chicken stock
1½ pounds string beans, ends trimmed
¼ cup cider vinegar
1 tablespoon sugar
Kosher salt and freshly ground black pepper
Place the bacon and oil in a large saucepan, add ½ cup
water, and bring to a simmer over medium-high heat,
then cook until the water is evaporated and the bacon is