Cook the bacon and onions in a dutch oven over medium heat until the bacon is crisp.
Remove the bacon and onions and drain on a paper towel
Keep about 2-4 tablespoons of the bacon grease, add the beans and toss to coat well.
Add the chicken stock, brown sugar and vinegar, bring to a boil and cook covered over medium heat for about 5 minutes.
Add back in the bacon and onions and cook uncovered for 7-9 minutes or until the beans are the desired doneness, stirring occasionally.
Use a slotted spoon to transfer the bean mixture to a serving dish, reserving the broth mixture.
Cook the mixture for 2-3 minutes or until its thickened to a syrup-like consistency, stirring frequently.
Pour over the beans and serve.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (159g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 86 (53%)|
|Amt Per Serving||% DV|
|Total Fat 9.6g||13 %|
|Saturated Fat 3.2g||16 %|
|Monounsaturated Fat 4.2g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 14.2mg||4 %|
|Sodium 192.5mg||7 %|
|Potassium 312.4mg||8 %|
|Total Carbohydrate 16.3g||5 %|
|Dietary Fiber 4.1g||16 %|
|Sugars, other 12.2g|
|Protein 4.6g||7 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 163
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