TANGY GREEN BEANS WITH PIMIENTO

1-1/2 pounds green beans, trimmed
4 bacon slices
1 large white onion, chopped
3 garlic cloves, minced
1 4-oz jar diced pimiento, drained
1/4 cup red wine vinegar
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon cumin seeds

Cook green beans in boiling water 4 to 5 minutes. Drain and plunge beans into ice water to stop the cooking process; drain and set aside. Cook bacon in a large skillet until crisp and drain on paper towels, reserving 2 tablespoons of the drippings from the skillet. Crumble bacon and set aside. Saute onion and garlic in hot bacon drippings over medium-high heat until tender. Stir in pimiento, red wine vinegar, salt, pepper and cumin seeds. Stir in beans and reduce heat Cover and simmer for 5 minutes. Sprinkle with bacon and serve.

Yield: 6 servings