• bacon
  
• onion
  
• green pepper
  
• green beans (fresh or frozen)
  
• dill
  
• vinegar
  
• chicken stock
  
• salt
  
• pepper
  
• roma tomato
  

Snip bacon into 1 inch pieces and fry over medium heat.

Cook the beans separately in well-salted water until just under done.

In the same pan, saute diced onion and green pepper to al dente, they will cook more when the beans are added.

Add the green beans, dill, vinegar, and chicken stock. The vinegar and stock are for flavor, the beans shouldn't be swimming. Season to taste with salt and pepper. Cook until beans are done.

When beans are finishing, seed and chop the tomato and stir in to pan.

Prep and cooking time depend on whether beans are fresh or frozen. But this dish doesn't take much beyond the normal cooking time of the beans.

The hungarian influence comes from June Meyer's Green Beans recipe. The rest is from all the green bean recipes I've tried over the years - pretty basic stuff.