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Smoky Bacon and Vinegar Green Beans

Smoky Bacon and Vinegar Green Beans

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

Cooking Light DECEMBER 2005

  • Yield: 8 servings (serving size: 3/4 cup)


  • 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


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.

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

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Smoky Bacon and Vinegar Green Beans Recipe