Rating: 4.5 stars
8 Ratings
  • 5 star values: 4
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Recipe by Cooking Light November 2000

Gallery

Credit: Randy Mayor

Recipe Summary test

Yield:
8 servings (serving size: 1/2 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook beans in boiling water 4 minutes or until crisp-tender. Rinse with cold water; drain and pat dry.

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  • 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.

Nutrition Facts

59 calories; calories from fat 46%; fat 3g; saturated fat 1.1g; mono fat 1.4g; poly fat 0.4g; protein 2.2g; carbohydrates 6.5g; fiber 1.2g; cholesterol 4mg; iron 0.8mg; sodium 621mg; calcium 24mg.
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