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Randy Mayor Photo by: Randy Mayor

Sautéed Green Beans and Onions with Bacon

Cooking Light NOVEMBER 2000

  • 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

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.

Nutritional Information

Amount per serving
  • Calories: 59
  • Calories from fat: 46%
  • Fat: 3g
  • Saturated fat: 1.1g
  • Monounsaturated fat: 1.4g
  • Polyunsaturated fat: 0.4g
  • Protein: 2.2g
  • Carbohydrate: 6.5g
  • Fiber: 1.2g
  • Cholesterol: 4mg
  • Iron: 0.8mg
  • Sodium: 621mg
  • Calcium: 24mg
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Sautéed Green Beans and Onions with Bacon recipe

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