2 lbs green beans, trimmed and halved (use large, thick beans)
1 cup chicken broth
2 Tablespoons cider vinegar
1 Tablespoon brown sugar
1 teaspoon minced fresh thyme
salt & pepper, to taste
Instructions:
Cook bacon in large skillet over medium heat until crisp, about 8 minutes. Transfer 4 slices bacon to paper towel-lined plate; when cool enough to handle, crumble bacon and reserve.
Add onion to pan with remaining slices bacon and cook, stirring frequently, until golden brown, about 8 minutes. Add beans, broth, 1 Tbsp vinegar, sugar, thyme, 1/4 tsp salt and 1/4 tsp pepper. Bring to a boil, then reduce heat to med-low and cook, covered, until beans are tender, about 12 minutes.
Uncover skillet and discard bacon slices. Increase heat to med-high and cook until liquid evaporates, 3-5 minutes. Off heat, stir in remaining vinegar and crumbled bacon. Season with salt and pepper. Serve.
Nutrition Info Per Serving: Calories 135 Total Fat 8 g Cholesterol 1 mg Sodium 218 mg Potassium 398 mg Total Carbohydrate 12 g Dietary Fiber 3 g Sugars 7 g Protein 5 g