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These came from a show back in Jan 2003 and we loved them immediately. I made these once with balsamic vinegar instead of red wine vingear and I actually liked it better ~ Fatkat
Rachel Ray's Southern Green Beans
1-1/4 pounds green beans, trimmed and chopped into 1" pieces
2 slices bacon, chopped
1 small onion, minced
2 TBS red wine vinegar
2 tsp sugar
Cook green beans in 1" 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 and bacon is crisp at the edges and onions translucent, add vinegar to the pan and season with beans and sugar. Allow the vinegar to evaporate and the sugar to combine with pan drippings, 1-2 minutes and then serve.
Rachel Ray's Southern Green Beans
1-1/4 pounds green beans, trimmed and chopped into 1" pieces
2 slices bacon, chopped
1 small onion, minced
2 TBS red wine vinegar
2 tsp sugar
Cook green beans in 1" 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 and bacon is crisp at the edges and onions translucent, add vinegar to the pan and season with beans and sugar. Allow the vinegar to evaporate and the sugar to combine with pan drippings, 1-2 minutes and then serve.