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Smoky Bacon and Vinegar Green Beans

Yield 8 servings (serving size: 3/4 cup)
Use mature green beans for this dish. Slow cooking allows them to absorb the bacon flavor.

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

Nutrition 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

How to Make It

  1. 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.

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