This is one of my favorite side dishes with green beans. It has spent a very long period in my family. It pairs well with potatoes and pot roast. It resembles a green bean relish in many ways. Not your typical plate of green beans! leftovers are much better. Water chestnuts that have been cleaned and drained have also been added for crunch.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr 45 mins |
| Additional Time: | 15 mins |
| Total Time: | 2 hrs 15 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 6 slices bacon
- 1 tablespoon bacon drippings
- ½ sweet onion, chopped
- ½ cup white sugar
- ½ cup cider vinegar
- 3 tablespoons sweet pickle relish
- 1 (2 ounce) jar chopped pimento peppers
- 2 (15 ounce) cans French-cut green beans, drained
Instructions
- Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate, reserving about 1 tablespoon bacon drippings in the skillet. Crumble bacon.
- Preheat oven to 275 degrees F (135 degrees C).
- Cook and stir the onion in the reserved bacon drippings over medium-high heat until onion has softened and turned translucent, about 5 minutes.
- Combine cooked onion, sugar, cider vinegar, relish, pimento peppers, and green beans in a large bowl.
- Transfer mixture to a baking dish and cover with aluminum foil.
- Bake in the preheated oven until browned, about 1 1/2 hours. Remove foil and stir lightly.
- Allow green beans to rest for 15 minutes before topping with crumbled bacon and serving.
Nutrition Facts
| Calories | 154 kcal |
| Carbohydrate | 25 g |
| Cholesterol | 10 mg |
| Dietary Fiber | 2 g |
| Protein | 5 g |
| Saturated Fat | 1 g |
| Sodium | 504 mg |
| Sugars | 20 g |
| Fat | 4 g |
| Unsaturated Fat | 0 g |
Reviews
It was way too vinegary and way too sweet almost losing any flavor the bacon may give this. I would not make it again.
I was leary of the relish, but I followed the recipe accordingly. I’m not sure I understand the reason for baking this dish. After baking it as directed, it never browned. When we ate it, it reminded me of a bean salad but it was too tart for us. It had a very good taste, just too much vinegar. If I make this again, I will cut back on the amount of vinegar and sugar too. Instead of baking it, I will refrigerate it and let it sit for a few hours until chilled before I serve it, or wait until the next day. 🙂