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