Tangy Green Beans with Bacon

I first made these at Easter. I had seen Christy’s version on Southern Plate when she posted them two years ago and it took me that long to work up the courage to try them. I personally dislike the texture of frozen green beans so I changed it to use canned, added garlic because garlic is super yummy and omitted the onions for the under five crowd who still think they are evil.

Tangy Green Beans with Bacon

Ingredients:

  • 1 28 ounce can of green beans, drained and rinsed
  • 4 slices of bacon
  • 1 tablespoon vinegar
  • 1 tablespoon sugar
  • 1 or 2 cloves of garlic, minced
  • salt and black pepper to taste

Directions:

Cook bacon until crisp in a skillet. Set aside on a paper towel lined plate. Drain off all but about a tablespoon of bacon grease. Cook garlic in fat until fragrant, quickly add green bean, vinegar and sugar. Cook until hot. Crumble reserved bacon over green beans, season with salt and pepper, then stir and serve.

Serves 4-6

Adapted from Southern Plate

Tangy Green Beans With Bacon Printable

 

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Comments

  1. This looks SO yummy!! Since I have all those ingredients on hand, I think I just found our veggie for dinner tonight. Thanks for posting!! 🙂

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