2 lbs fresh green beans
5 or 6 pepperoncini peppers
1/4 cup vinegar from pepperoncini peppers
1 cup water
salt to taste
String and break the beans. Place in a kettle with a tight fitting lid. Add vinegar and water. Bring to a boil, cover and reduce heat to just a simmer. Cook about 45 minutes to an hour. Remove stem and seeds from peppers and slice crosswise into about 1/2 inch slices. Stir into beans and cook an additional 10 minutes. If there is too much liquid, remove lid, raise to a full boil and reduce water. You will not even miss the fat meat seasoning.