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This is another simple but tasty dish that I found in one of my grandmother's old recipe files. My family loves it, and it makes a nice alternative for the traditional holiday green bean casserole. It's good all year long, but especially when the weather turns cool.
- 4 slices bacon
- 1⁄2 cup chopped onions or 2 tablespoons dried onion flakes
- 2 tablespoons flour
- 4 tablespoons sugar
- 1 teaspoon salt
- 1⁄4 teaspoon pepper
- 1⁄2 cup vinegar (cider, if possible)
- 2 (14 1/2 ounce) cans green beans (reserve 1/2 cups liquid from canned beans or water if using fresh) or 2 1⁄2 lbs fresh green beans, washed and cut (reserve 1/2 cups liquid from canned beans or water if using fresh)
- 1⁄4 cup bacon bits (Bacos)
- Fry the bacon in a large cast-iron skillet until crisp, then drain on paper towels, leaving the fat in the pan.
- Add the onion and cook until light golden and tender, then add the flour and stir, cooking for about 1 minute.
- Add the sugar, salt, pepper, bean liquid or water, and vinegar, stir, and bring to a rolling boil; Allow to boil for about 3 minutes to thicken the sauce. Add the bacon bits at this time.
- Add the green beans and cook until heated through, about 7--8 minutes.
- Transfer the beans and sauce to a serving bowl and top with crumbled bacon.