• 1 1/4 pounds green beans, trimmed and chopped into one-inch pieces
• 2 slices bacon, chopped
• 1 small onion, minced
• 2 tablespoons red wine vinegar
• 2 teaspoons sugar

Cook green beans in one inch of simmering water, covered, for 6 minutes. Drain and set aside. Return skillet to stove and set burner to medium-high. Add bacon and brown.

When fat begins to render, add chopped onions to the pan and cook until tender with the bacon. Add cooked green beans to the pan and turn to coat in bacon drippings and onions. When the beans are hot, the bacon is crisp at the edges and the onions translucent, add vinegar to the pan and season the beans with sugar.

Allow the vinegar to evaporate and the sugar to combine with pan drippings, about 1-2 minutes, then serve.

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