Green Beans with Bacon and Onion
Sheila
ingredients
- 5 slices bacon, chopped small
- 1 medium onion, halved and sliced thin
- 3/4 cup low sodium chicken broth
- 2 teaspoons dark brown sugar
- Salt and pepper
- 1 pound green beans, stem ends snapped off
- 2 tablespoons red wine vinegar
directions
- 1
1. Fry bacon in large skillet over medium-high heat until crisp, about 8 minutes. Using slotted spoon, transfer bacon to plated lined with paper towels
- 2
2. Discard all but 1 tablespoon fat, return skillet to medium heat, and add onion. Cook until onion. Cook until onion is translucent, 3 to 4 minutes. Add broth, brown sugar, 1/4 teaspoon salt, and 1/4 teaspoon pepper; bring to boil.
- 3
3. Add beans, cover, lower heat, and simmer gently, stirring occasionally, until beans are very tender and liquid has reduced, 18 to 22 minutes. Remove lid; simmer briskly to further reduce liquid if necessary.
- 4
4. Stir in vinegar; adjust seasonings with salt and pepper to taste. Transfer beans to serving dish and sprinkle with bacon. Serve.
Source: Tawnya Rivera
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