Heidi Strawn
December 15, 2011

Green beans with bacon and cider vinegar in white bowl with onion in background
Photo by Stephanie Staton

Yield: 4 servings


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  • 1 pound fresh green or wax beans (2 cups frozen)
  • 1 cup water
  • 4 to 6 slices bacon, diced
  • 2/3 cup chopped onion
  • 1 T. sugar
  • 1/4 cup cider vinegar
  • salt and pepper to taste

In medium-sized saucepan over medium heat, cook beans in water until tender. Drain beans, reserving about 3/4 cup cooking liquid.

In large, heavy-bottomed skillet over medium-high heat, sauté bacon and onion until onion is lightly browned. Add reserved bean liquid, and cook until liquid has reduced to 1/4 cup. Add sugar and vinegar, and stir well to combine. Add cooked beans and heat through. Season with salt and pepper.

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