SAUTÉED GREEN BEANS AND ONIONS WITH BACON This flavorful side is a great accompaniment to turkey or ham. 1 pound green beans, trimmed and halved crosswise 4 bacon slices 1 (16-ounce) bottle cocktail onions, drained 2 teaspoons sugar 1/2 teaspoon dried thyme 1 1/2 tablespoons cider vinegar 3/4 teaspoon salt 1/4 teaspoon black pepper Cook beans in boiling water 4 minutes or until crisp-tender. Rinse with cold water; drain and pat dry.

Cook bacon in a large nonstick skillet over medium-high heat until crisp. Remove bacon from pan, reserving 2 tablespoons drippings in pan; crumble bacon, and set aside. Add onions to drippings in pan; cook for 3 minutes, stirring occasionally. Add sugar and thyme; cook for 3 minutes or until onions are golden brown, stirring occasionally. Add the beans; cook 2 minutes or until thoroughly heated. Add vinegar, salt, and pepper; toss to coat. Stir in crumbled bacon just before serving.

Serves 8.

1 Serving - 1/2 cup: Calories: 59 (Cal. from fat: 46%), Fat: 3g (Saturated: 1.1g), Cholesterol: 4mg, Sodium: 621mg, Carbohydrate: 6.5g, Protein: 2.2g.

[Cooking Light, November 2000]