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4 strips bacon 2 large onions, cut lengthwise & into ½ inch wedges 2 pounds fresh green beans, trimming the ends { optional 16 oz. package frozen green beans } 3 T's. cider vinegar 4 ~ ½ tsp. brown sugar salt to taste pepper to taste  In a large skillet, cook bacon over medium heat, until crisp. Remove bacon and drain on  paper towels. Drain, reserving 2 T's of the drippings { or use 2 T olive oil }. Crumble bacon and set aside. In the drippings, cook the onions over medium heat until tender and golden brown, about 5 or 6 minutes. Meanwhile, place the beans in a large sauce pan and cover to the top of the beans with water; bring to a boil. Cook uncovered for 8 to 10 minutes or until tender but crisp, drain. Stir the vinegar and brown sugar into onions; add the beans. Cook, uncovered, over medium heat for 5 minutes. Add bacon; toss gently. Season with salt and pepper. 6 to 8 servings	The Lighter Side; Substitute; Olive oil

 

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