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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 75
  • Calories from fat: 31%
  • Fat: 2.6g
  • Saturated fat: 1g
  • Monounsaturated fat: 0.6g
  • Polyunsaturated fat: 0.2g
  • Protein: 3.1g
  • Carbohydrate: 9.6g
  • Fiber: 4.4g
  • Cholesterol: 5mg
  • Iron: 0.6mg
  • Sodium: 380mg
  • Calcium: 63mg

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

  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.
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