Snappy Green Beans
4 slices bacon
1/4 cup chopped onion
2 tbsp tarragon vinegar
1/2 tsp salt
2 cups cooked green beans (fresh, frozen, or canned
Cook 4 slices bacon until crisp; drain, reserving 2 Tbsp drippings and fat.
Cook the onion in the reserved fat.
Add the tarragon vinegar, salt, and pepper to the cooked onions.
Pour the onions and bacon fat over two cups of hot, cooked, and drained beans.
Crumble the cooked bacon on top of the beans.
Pairs Well With
My family loves green beans cooked this way. I have used fresh, frozen, or canned green beans in this recipe, and they are always good. This is actually a good way to turn canned green beans into a very special side dish.