Instructions: Trim the ends of the snap peas and remove the strings running down the length of the pods. Set aside.

Wash radishes and dry. Trim ends of radishes. Meticulously cut radishes into 1/8 inch cubes. Set aside.

Cut slab bacon into 1/8 inch cubes to resemble the size of the radishes. Place bacon in medium nonstick skillet. Cook over medium heat until fat is rendered and bacon is cooked, approximately 3 minutes.

Meanwhile, bring a pot of salted water to a boil. Add snap peas and diced radishes. Cook 3 to 4 minutes, until beans are tender but not soft. Drain in colander. Pat dry with paper towels. Immediately add snap peas and radishes to pan with bacon. Stir. Heat gently and serve immediately.

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