Sautéed Green Beans and Onions with Bacon

Randy Mayor

Recipe from

Nutritional Information

Calories 59
Caloriesfromfat 46 %
Fat 3 g
Satfat 1.1 g
Monofat 1.4 g
Polyfat 0.4 g
Protein 2.2 g
Carbohydrate 6.5 g
Fiber 1.2 g
Cholesterol 4 mg
Iron 0.8 mg
Sodium 621 mg
Calcium 24 mg

Ingredients

1 pound green beans, trimmed and halved crosswise
4 bacon slices
1 (16-ounce) bottle cocktail onions, drained
2 teaspoons sugar
1/2 teaspoon dried thyme
1 1/2 tablespoons cider vinegar
3/4 teaspoon salt
1/4 teaspoon black pepper

Preparation

Cook beans in boiling water 4 minutes or until crisp-tender. Rinse with cold water; drain and pat dry.

Cook bacon in a large nonstick skillet over medium-high heat until crisp. Remove bacon from pan, reserving 2 tablespoons drippings in pan; crumble bacon, and set aside. Add onions to drippings in pan; cook for 3 minutes, stirring occasionally. Add sugar and thyme; cook for 3 minutes or until onions are golden brown, stirring occasionally. Add the beans; cook 2 minutes or until thoroughly heated. Add vinegar, salt, and pepper; toss to coat. Stir in crumbled bacon just before serving.

Note:

November 2000