Prep 5 mins
Cook 15 mins
A delicious, easy bean recipe. I've never done this exactly as described with fresh beans, but I'm sure it would work well. The recipe is from Julie Trusler's cookbook, "JT's - Volume 1"
- 1⁄2 lb bacon, diced
- 1 small onion, sliced
- 1⁄2 cup red wine vinegar
- 1 -2 teaspoon seasoning salt
- 1 lb green beans (frequently 1 16 ounce package of frozen, French-cut green beans)
- Fry bacon in a skillet over medium-high heat until partially cooked.
- Drain off most (but not all) of the fat.
- Add onion and continue to cook until bacon is brown and onion is clear.
- Add vinegar and 1 t of the seasoned salt.
- Cook until most of the vinegar has cooked down and remove from heat.
- In a large saucepan, cook beans in water, covered, until done (5-7 minutes).
- Do not drain.
- Add bacon mixture and cook uncovered for another five minutes' or so.
- Add additional seasoned salt to taste.
- There should be little liquid left at serving time.
I love good old canned green beans but I wanted to use fresh ones for a party and thought this recipe sounded awesome and it was! I made the vinegar bacon mixture the night before and put in the refridge. The next day I cooked the green beans, heated the sauce mixture in the microwave and added to the fresh green beans. Delicious! I had some leftovers and ate them a couple of days after the party and they were still good. Thanks for a great recipe!
This is my absolute favorite way to serve green beans.
These had a really great taste. I did the bacon mixture earlier in the day, then just added later that night when it was time to make the green beans. Very good.