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Tangy-Sweet Green Beans

Course: Side dish/Vegetable
Cuisine: American
Keyword: bacon, Green Beans, Sun Dried Tomatoes, Vegetables
Author: Michelle De La Cerda

Garden green beans tossed with onions, bacon, and sun-dried tomatoes and a splash of red wine vinegar.

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Ingredients

  • 2 lbs fresh green beans; trimmed
  • 6 bacon slices, cut into 1-inch pieces
  • 1 shallot; chopped finely 1/4 cup red onion can be substituted
  • 2 oz sun-dried tomatoes; chopped
  • 2 tbsp red wine vinegar
  • 2 tbsp sugar
  • 1/4 tsp salt; +/- to taste
  • 1/4 tsp pepper; +/- to taste

Instructions

  1. Trim and wash the green beans; set aside. 

  2. Cook bacon and shallots/onion in a large pot, pan, or dutch oven over medium heat, stirring often, 6 to 8 minutes or until browned.
  3. Transfer bacon mixture to a plate, reserving drippings in pot.

  4. Cook the beans in the hot drippings, stirring often, 8 to 10 minutes or to desired degree of tenderness. 

  5. Last couple of minutes add the sun dried tomatoes.

  6. Stir in vinegar, sugar, and bacon mixture.
  7. Cook, stirring often, 3 minutes or until thoroughly heated.
  8. Season with salt and pepper to taste.

Recipe Notes

The green beans can be blanched in salted boiling water for 3-5 minutes, put in an ice water bath to stop cooking, then added directed to the cooking bacon and shallots/onions-Then sauté for only 3 minutes or so in the bacon mixture and the remaining ingredients.