This is not the quickest side dish in the world, but it is well worth the steps involved. This is one of our favorites, we eat it at least once a month.
To make this #dinnerdoneby9am I par-boil the beans, cook the bacon, caramelize the onions and toss with the sauce, but I don’t heat it all up together. I refrigerate all day, then heat up just before serving.
-6 slices bacon, cut into 1 inch pieces
-2 onions, sliced
-2 lbs fresh or frozen whole green beans
-6 Tbsp cider vinegar
-4 Tbsp brown sugar or honey
-1/2 tsp salt
-1/2 tsp pepper
In a large pan over medium heat, cook bacon pieces, stirring intermittently, until crisp. Drain bacon on paper towels, reserving 2 Tbsp bacon drippings in pan. Add onions to pan. Cook, stirring regularly, until the onions soften (5-10 minutes). Reduce heat to medium low, continue to cook another 15-20 minutes, stirring intermittently, until onions have browned.
While onions cook, bring a pot of salted water to a boil. Add the green beans. Boil for 5 minutes, then drain and rinse with cold water.
Once the onions are cooked, add the bacon and green beans to the pan. Whisk together the vinegar, sugar, salt and pepper and pour over the green beans. Cook, stirring intermittently, until everything is heated through and the beans are coasted with the sauce. Serve.
