- 4 slices (6 ounces) hickory-smoked bacon, diced (uncooked)
- 1 cup chopped onion
- 1 cup fat-free, less-sodium chicken broth
- 1 cup water
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 2 pounds green beans, trimmed and cut into 2 inch pieces
- 1/2 cup cider vinegar
Preparation: Heat a large Dutch oven over medium heat. Add bacon, saute 3 minutes or until lightly browned. Remove bacon from pan, reserving 2 teaspoons drippings in pan. Add onion, saute 5 minutes or until tender. Add bacon, broth, water, salt, pepper and beans; bring to a boil. Cover, reduce heat and simmer 30 minutes or until beans are very tender. Uncover; cook 5 minutes.
Drizzle beans with vinegar and simmer for 5 minutes. Serve warm.
Amount Per Serving
Cals: 75 From Fat: 31
Total Fat: 2.6g
Total Carb: 9.6g
Dietary Fiber: 4.4g