(by Shirley McNevich)
12 slices bacon
2lbs. fresh green beans OR 2lbs. canned green beans (drained)
1 1/2 onions (chopped)
6 TBSP apple cider vinegar (more if you wish)
1 tsp. salt
Cut the bacon slices into bite sized pieces and place them in a skillet--cook/stir over medium heat until bacon is browned. Use a slotted spoon to remove the bacon pieces and place them on paper towels to drain. Leave the bacon drippings in the skillet. If using fresh green beans, snip off/discard the ends, then cut the green beans into 2" pieces. Place the green beans in a pot with 1 tsp. salt and cover them with water--bring to a boil over medium heat and cook 8-10 minutes or until crisp tender. Drain the green beans and place them in a greased 2qt. casserole dish. If using canned green beans, place the drained green beans into the greased casserole dish and sprinkle them with salt (to your taste). To the bacon drippings in the skillet add the the chopped onions--cook/stir over medium heat until tender. Use a slotted spoon to remove the chopped onions and sprinkle them over the green beans. Spread the bacon pieces over the onions. To the drippings left in the skillet add the cider vinegar--cook/stir just until hot while scraping the skillet to get any leftover browned bits into the vinegar. Drizzle the hot vinegar over the top of the casserole. Cover the casserole and refrigerate overnight. The next day, set the casserole on the counter until room temperature, then bake UNcovered at 350 degrees for 35-45 minutes or until heated through.