Yield: approximately 4 servings
3 slices bacon
1 cup chopped onion
1 pound fresh or frozen green beans, trimmed and cut in 2-inch pieces
2 cups water
1 cup chicken broth
1 teaspoon salt
1 teaspoon dried thyme
¼ teaspoon ground black pepper
1 cup chopped plum tomatoes
1 teaspoon apple cider vinegar
3 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.