About this recipe:The perfect way to combine green beans with bacon. Caramelised onions are tossed with bacon and green beans in a red wine vinegar and parsley dressing. Serve as a side dish.
900g fresh green beans, trimmed
225g smoked streaky bacon, cut into 1.25cm pieces
1 onion, thinly sliced
75ml red wine vinegar
1 tablespoon caster sugar
4 tablespoons chopped fresh flat-leaf parsley
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Method Prep:10min › Cook:15min › Ready in:25min
Make an ice bath by filling a large pot with ice and water; set aside.
Bring a pot of lightly salted water to the boil. Cook the green beans in the boiling water until slightly tender yet crisp, about 3 minutes; drain. Immediately plunge the green beans into the ice bath to stop them from cooking further. Drain and set aside.
Cook the bacon in a large, deep frying pan over medium-high heat until it begins to brown, about 5 minutes. Add the onions to the bacon and continue cooking until the onions begin to caramelise and turn golden brown, 7 to 10 minutes. Add the green beans, red wine vinegar and sugar; cook and stir until the sugar is dissolved, 2 to 3 minutes.