This is such a great recipe if you have access to fresh cherry tomatoes, green beans and onions. SO tasty!!!!!
I used my cast iron skillet for this recipe, I don't know why, but things just taste better when cooked in my old skillet!
Start out by snapping or trimming 1/2 lb fresh green beans into 1 1/2 inch pieces.
Fryabout 4 slices of bacon, cut in half in the skillet.
Remove browned, crisp bacon from skillet, drain on a paper towel lined plate. Drain off bacon grease and leave about 2 tablespoons in the pan. Add 1/2 chopped onion, cook until tender. Add beans, chicken broth, apple cider vinegar, salt and pepper. Bring to a boil.
Reduce heat to medium-low, cover and let simmer for about 40 minutes. Stir in cherry tomatoes and crumbled bacon, and increase heat to medium high. Cook until tomatoes are heated through. Don't you just love how colorful this dish is???
4-5 slices bacon, cut in half or pieces
1/2 large onion, chopped
1/2 lb. green beans, trimmed, cut into 1 1/2 inch pieces
1/2 cup chicken broth
2 teaspoons apple cider vinegar
salt and pepper to taste
1 pint of cherry tomatoes, sliced in half
Cook bacon in large skillet (cast iron if you have one) until crisp. Remove from pan and drain on paper towels. Reserve drippings in skillet. Add onions, cook and stir until onions are tender and slightly browned. Add beans, chicken broth, vinegar, salt and pepper. Bring to a boil. Reduce heat to medium-low; cover and simmer for about 40 minutes or until beans are tender. Stir in tomatoes and bacon, increasing heat to medium-high. Cook about 5 minutes. Transfer to serving dish and serve warm.