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Photo by Stephanie Staton
Yield: 4 servings
- 1 pound fresh green or wax beans (2 cups frozen)
- 1 cup water
- 4 to 6 slices bacon, diced
- 2/3 cup chopped onion
- 1 T. sugar
- 1/4 cup cider vinegar
- salt and pepper to taste
In medium-sized saucepan over medium heat, cook beans in water until tender. Drain beans, reserving about 3/4 cup cooking liquid.
In large, heavy-bottomed skillet over medium-high heat, sauté bacon and onion until onion is lightly browned. Add reserved bean liquid, and cook until liquid has reduced to 1/4 cup. Add sugar and vinegar, and stir well to combine. Add cooked beans and heat through. Season with salt and pepper.