Green Beans Amandine

Recipe from

Oxmoor House


12 slices bacon
3/4 cup chopped onion
3 (16-ounce) cans French-style green beans, drained
1/2 cup vinegar
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup plus 1 tablespoon slivered almonds, toasted


Cook bacon in a large skillet until crisp; remove bacon, reserving 1/2 cup drippings in skillet. Crumble bacon, and set aside.

Sauté onion in drippings until tender. Add beans, vinegar, salt, and pepper. Cook over medium heat until thoroughly heated. Remove from heat. Cover and refrigerate at least 3 hours.

Combine bean mixture, almonds, and crumbled bacon in a large saucepan. Cook over medium heat until thoroughly heated. Transfer to a serving bowl.

Oxmoor House Homestyle Recipes,

Oxmoor House

January 1985
My Notes

Only you will be able to view, print, and edit this note.

Add Note