Ingredients
4 cups fresh or frozen green beans, cut into 2-inch pieces2 bacon strips, diced1 medium onion, thinly sliced1/2 cup white wine or apple juice3 tablespoons sugar3 tablespoons tarragon vinegar1/4 teaspoon salt2 teaspoons cornstarch1 tablespoon cold water
Preparation
Place beans in a saucepan and cover with water; bring to a boil. Cook, uncovered, for 8-10 minutes or until crisp-tender.
Meanwhile, in a large nonstick skillet, cook bacon over medium heat until crisp. Remove with a slotted spoon to paper towels. Drain, reserving 1 teaspoon drippings. In the same skillet, saute onion until tender. Stir in the wine, sugar, vinegar and salt.
Combine cornstarch and cold water until smooth; add to the skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain beans; top with onion mixture. Sprinkle with bacon; toss to coat.
