Sweet & Tangy Green Beans

serves 4 — total time 30 minutes

4 slices bacon
1 lg onion, sliced (I used a medium Vidalia)
salt & pepper to taste
1 lb. green beans, trimmed (I used a 16oz bag of frozen)
1/4 c. cider vinegar
1/4 c. sugar

1. In a large skillet, cook bacon over medium heat until browned, 3-4 minutes per side. Transfer to paper towel lined plate.

2. Add to pan drippings, onion – season with salt and pepper. Cook until onion starts to brown, 3-5 minutes. (Mine took a lot longer, maybe my heat wasn’t high enough?) Add green beans and 1/4 c. water; cook, tossing occasionally, until beans are bright green and tender, about 10 minutes.

3. Crumble bacon into skillet; add vinegar and sugar. Cook until a syrupy sauce forms, 2 minutes, tossing to coat. Serve immediately.

***
I got this recipe from a Martha Stewart Everyday Food mag that my friend Jennifer lent me. Made these last night (served alongside meatloaf and mashed potatoes) and I totally LOVED them! Unfortunately, Jonas isn’t into many veggies right now, and though Chris likes plain green beans, he wasn’t a fan of this flavor. It reminds me of my grandma’s Three-Bean Salad or pickled beets – the vinegar/sweet thing. To be honest, I guess it’s really not “unfortunate” because I ate almost half the pan by MYSELF last night and I’m munching on the leftovers right now. 🙂

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MICHELLE NEBEL

I write uplifting women’s fiction woven with threads of faith, grace, and Southern hospitality. My blog is where I share a glimpse of my life, and I hope you’ll find the thoughts here encouraging!

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