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Tangy Green Beans with Bacon

From the kitchen of Jen Boone

1 pound fresh green beans, washed and trimmed.
2-3 bacon strips, diced and fried crisp
1 medium onion, cut in quarters and sliced thin
1 tblsp. cider vinegar
1 tblsp. brown sugar
¼ tsp. salt*
¼ tsp. ground mustard*
2 tsp. cornstarch* (added to cold water, stir ‘til smooth)*
½ cup cold water

In a large skillet, cook bacon over medium heat until crisp.
Reserve drippings in skillet. Drain bacon on paper towels.

Sauté onion in the drippings until tender.
Stir in vinegar, brown sugar, and *water mixture.
Cook 3 minutes, until bubbly and thick. Keep warm.
In a saucepan, steam beans until crisp-tender, drain.

Place beans in pretty serving bowl. Pour sauce over beans, add crumbled bacon and toss gently to combine.

Notes:
- It’s Christmas! Sprinkle with just a few slivered almonds and chopped, dried cranberries or cherries!
- Because you thicken the sauce, the beans shimmer, and every bite is coated with the perfect mix and sweet and tangy!

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