Tangy Green Beans with Pimiento

Southern Living
6 servings


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1 1/2 pounds green beans, trimmed
3 bacon slices
1 large onion, chopped
3 garlic cloves, minced
1 (2-ounce) jar diced pimiento, drained
1/4 cup red wine vinegar
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon cumin seeds


Cook green beans in boiling water to cover 4 to 5 minutes. Drain and plunge beans into ice water to stop the cooking process; drain and set aside.

Cook bacon in a large skillet until crisp; remove bacon from skillet, and drain on paper towels, reserving 2 tablespoons drippings in skillet. Crumble bacon, and set aside.

Saute onion and garlic in hot bacon drippings over medium-high heat until tender. Stir in pimiento and next 5 ingredients. Stir in beans; reduce heat, cover, and simmer 5 minutes. Sprinkle with bacon.

Kitty Pettus
Huntsville, Alabama

Created date

May 2001