Smoky Bacon and Vinegar Green Beans

Use mature green beans for this dish. Slow cooking allows them to absorb the bacon flavor.

Yield:

8 servings (serving size: 3/4 cup)

Recipe from

Nutritional Information

Calories 75
Caloriesfromfat 31 %
Fat 2.6 g
Satfat 1 g
Monofat 0.6 g
Polyfat 0.2 g
Protein 3.1 g
Carbohydrate 9.6 g
Fiber 4.4 g
Cholesterol 5 mg
Iron 0.6 mg
Sodium 380 mg
Calcium 63 mg

Ingredients

4 slices (6 ounces) hickory-smoked bacon, diced (uncooked)
1 cup chopped onion
1 cup fat-free, less-sodium chicken broth
1 cup water
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 pounds green beans, trimmed and cut into 2-inch pieces
1/4 cup cider vinegar

Preparation

Heat a large Dutch oven over medium heat. Add bacon; sauté 3 minutes or until lightly browned. Remove bacon from pan, reserving 2 teaspoons drippings in pan. Add onion; sauté 5 minutes or until tender. Add bacon, broth, water, salt, pepper, and beans; bring to a boil. Cover, reduce heat, and simmer 30 minutes or until beans are very tender. Uncover; cook 5 minutes.

Drizzle beans with vinegar, and simmer for 5 minutes. Serve warm.

Note:

December 2005