Sautéed Green Beans and Onions with Bacon

By myoung

Ingredients

• 1  pound  green beans, trimmed and halved crosswise
• 4  bacon slices
• 1  (16-ounce) bottle cocktail onions, drained
• 2  teaspoons  sugar
• 1/2  teaspoon  dried thyme
• 1 1/2  tablespoons  cider vinegar
• 3/4  teaspoon  salt
• 1/4  teaspoon  black pepper

Preparation

Step 1

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

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.