Bacon-Onion Green Beans
Fresh green beans are easy to make and even easier to eat when covered in bacon bits and onions that have been sauteed in apple cider vinegar and bacon grease.
Servings 12 people
- 2 pounds fresh green beans cleaned
- 8 strips bacon diced
- 1 tablespoon bacon drippings
- 1 medium sweet onion chopped
- 2 tablespoons cider vinegar
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
Place beans in a saucepan and cover with water; bring to a boil and cook uncovered about 6 - 8 minutes until crisp-tender.
In a skillet cook bacon over medium heat until crisp.
Remove to paper towels and drain all but 1 - 2 tablespoons bacon drippings.
Saute bacon in drippings until tender. Stir in vinegar, salt and pepper.
Drain beans, place in a large serving dish. Pour bacon and onion mixture over top and stir in if desired.
- Bacon can be cut into smaller pieces before or after frying
- Red, yellow or white onion can be substituted for sweet onion
- Green beans can be left whole (once ends are snapped off and cleaned) or they can be cut into bite-sized pieces before cooking
- Bacon and onion mixture can be stirred into green beans or poured over the top of the pan of green beans.
- Be sure to choose tender green beans for the best finished product
- Cover with foil and keep warm in a warming drawer on low, the bacon drippings help keep the dish moist
Calories: 104kcal | Carbohydrates: 8g | Protein: 3g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 11mg | Sodium: 154mg | Potassium: 221mg | Fiber: 2g | Sugar: 4g | Vitamin A: 527IU | Vitamin C: 11mg | Calcium: 33mg | Iron: 1mg