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Sautéed Green Beans and Onions with Bacon

Randy Mayor
Yield 8 servings (serving size: 1/2 cup)

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

Nutrition 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

How to Make It

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

  2. 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.