Sautéed Green Beans and Onions With Bacon

Yield: 8 servings
Source: Cooking Light 'What's for Dinner'


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


  1. Cook beans in boiling water 4 minutes or until crisp-tender. Rinse with cold water; drain and pat dry.
  2. 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.


Healthy Units: 1 per 1/2 cup serving
CALORIES 59 (46% from fat); FAT 3g (sat 1.1g, mono 1.4g, poly 0.4g); PROTEIN 2.2g; CARB 6.5g; FIBER 1.2g; CHOL 4mg; IRON 0.8mg; SODIUM 621mg; CALC 24mg

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