Country-style green beans with bacon, brown sugar, caramelized onions and sweet balsamic vinegar

Are we ready for football? Or are we ready for some green beans? !!! Frankly, I am ready for both !!

But as the games are a while away, green beans win this one hands down! It's day two in our "Winner of the Chicken Dinner" menu, and what would a chicken dinner be without good old fashioned green beans?

And these white, buttery, bacon-y, sweet vinegar-y, country-style green beans can't be beat!

Not even the ever popular, former favorite, green bean casserole can hold a candle to these. They really are a special treat!

They are over-the-top made with fresh from garden beans, but shockingly, the shops had none. Zero. Zip. Couldn't believe it.

So I had to settle for canning. But they still turned out spectacular and the recipe is easier to follow and more out of season is convenient for you this way. However, if you grow your own or can find some fresh at your local store or farmers market, I would highly recommend using fresh.

But so far, it's canned.

And can I drain and drain well. I imagine the liquid they are packing them in is full of unwanted sodium, and preservatives we can't even pronounce, so I just pour it out.

As fun as it may sound, plain old butter consisting of one ingredient, cream, and my own amount of salt has to be healthier.

Paired with lean bacon crispy cooked in the oven, sweet caramelized onions, garlic, dark brown sugar and just the right amount of aged balsamic vinegar, these skies on a plate of green beans are one of the best parts of the entire meal!

If there's one thing on the menu that I can be tempted to help once again, it's these!

I am a potato lover through and through, but these beans are really something special!

You will really love these and so happy to share them with you! They finish a homemade, Sunday chicken dinner to perfection!

And they might be your new holiday favorite too! Enjoy everything and have a great day!

* Be sure to come by tomorrow for the next item up on the menu, my light, homemade, mile-high cream fracƩ biscuits!

Yield: 5 – 6 servings


  • 2 Tbl. butter
  • 1 Tbl. EVOO
  • 1/2 large onion, halved again root to tip and slices cross
  • 1/8 tsp. kosher salt
  • 2 (14.5 oz.) Canned green beans, drained well
  • 2 Tbl. dark brown sugar
  • 1/2 Tbl. aged sweet balsamic vinegar
  • 1 tsp. minced garlic
  • 1/8 tsp. more kosher salt or to taste
  • 1/4 tsp. coarsely ground black pepper
  • 3-4 strips of sharp cooked thick lean bacon, grated into small bite-sized 1/2 ā€pieces
  • 2 Tbl. butter, cut up
  • garnish with more coarse, ground black pepper


  • In medium saucepan place butter, EVOO, onion and 1/8 tsp. kosher salt and simmer for 20-30 minutes, until caramel colored and very tender.
  • Empty both cans of green beans well and add. Add the rest of the ingredients, dot with the other amount of butter, and fold gently until combined. Heat over medium heat until thoroughly heated and low. Alarm just a few minutes. Pour into serving bowl.
  • Serve garnished with coarser, ground black pepper on top.
  • * These beans are best prepared one day in advance, so the vinegar really sucks into the beans.
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