Yield: approximately 4 servings

 

slices bacon

cup chopped onion

pound fresh or frozen green beans, trimmed and cut in 2-inch pieces

cups water

cup chicken broth

teaspoon salt

teaspoon dried thyme

¼ teaspoon ground black pepper

cup chopped plum tomatoes

teaspoon apple cider vinegar

tablespoons sliced almonds, toasted


1. In a small Dutch oven, cook bacon over medium heat until crispy. Remove bacon from pan; let cool and crumble. Reserve bacon drippings in pan.

 

2. Add onion to pan; cook over medium-high heat until onion begins to soften, about 5 minutes. Stir in green beans, 2 cups water, broth, salt, thyme, and pepper; bring to a boil. Reduce heat; simmer for 15 minutes. Stir in tomatoes and vinegar; cook until green beans are tender, about 5 minutes. Spoon into a serving bowl, and sprinkle with crumbled bacon and almonds.