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Green Beans with Smokey Bacon Vinaigrette

Green Beans with Smokey Bacon Vinaigrette

  • Prep

    10 m
  • Cook

    15 m
  • Ready In

    25 m
Frank

Frank

Sweet bacon vinaigrette lovingly caressing green beans. Discovered this combination during Thanksgiving dinner when a bottle of bacon vinaigrette was dropped onto my plate. The result was delicious. I like to add a bit of Cheddar. Bacon, green beans, and Cheddar just goes really well together for me.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

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  • Calories:
  • 186 kcal
  • 9%
  • Fat:
  • 13 g
  • 20%
  • Carbs:
  • 13.3g
  • 4%
  • Protein:
  • 5.7 g
  • 11%
  • Cholesterol:
  • 19 mg
  • 6%
  • Sodium:
  • 245 mg
  • 10%

Based on a 2,000 calorie diet

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Directions

  1. Make an ice bath by filling a large pot with ice and water; set aside.
  2. Bring a pot of lightly salted water to a boil. Cook the green beans in the boiling water until slightly tender yet crisp, about 3 minutes; drain. Immediately plunge the green beans into the ice bath to stop them from cooking further. Drain and set aside.
  3. Cook the bacon in a large, deep skillet over medium-high heat until it begins to brown, about 5 minutes. Add the onions to the bacon and continue cooking until the onions begin to caramelize and turn golden brown, 7 to 10 minutes. Add the green beans, red wine vinegar, and sugar; cook and stir until the sugar is dissolved, 2 to 3 minutes.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

naples34102
19

naples34102

9/8/2011

I used shallots rather than onions and loved them caramelized. As recommended by another reviewer, I used apple cider vinegar rather than the red wine vinegar and preferred that exchange. The small amount of sugar and vinegar was not enough to produce the sweet-sour tang I sort of expected and I was glad it didn't. It was, however, enough to contribute great flavor. As for the bacon, it's hard to go wrong adding it to just about anything.

LINDA MCLEAN
18

LINDA MCLEAN

5/17/2010

This dish is wonderful Frank and certainly no secret as it's a very typical side that German and Austrian families have been making for years. So glad you discovered it tho because it really is amazing. I went for the big guns and used a whole pound of bacon and apple cider vinegar instead of the red. Family "yummed" their way all thru dinner and told me that it tasted just like my German potato salad except with green beans! Thank so much Frank!

OkinawanPrincess
9

OkinawanPrincess

9/16/2011

This is a delightful twist to boring ole' green beans. I used turkey bacon and sliced sweet Maui onions and actually love these carmelized! Another reviewer, Linda Mclean, suggested apple cider vinegar in place of red wine vinegar and so I used that instead. Loved the subtle sweet-n-sour tang, and it's not overpowering, which is good for all of us! Everyone here loves bacon so you can't go wrong with that in this or any other dish! Thank you for sharing Frank!

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