1 pound green beans, ends trimmed
3 slices bacon (nitrate/nitrite-free is best)
1/2 Tablespoon extra-virgin olive oil
1 cup roasted chestnuts
Steam or boil green beans until slightly tender. Drain and set aside.
Cook bacon in a large skillet over medium heat until crisp. Drain slices on paper towels, then crumble. Reserve bacon grease.
Add the olive oil, green beans, chestnuts and crumbled bacon to the skillet with bacon grease. Sprinkle salt and pepper to taste. Cook, stirring, for about 2-3 minutes.