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Southern Bacon-Glazed Green Beans

8 Servings


40 MIN


30-60 mins






6 slices

OSCAR MAYER Bacon, cut into 1-inch-thick slices

1 small

red onion, thinly sliced

2 lb

fresh green beans, trimmed

1 can

(14.5 oz.) fat-free reduced-sodium chicken broth

1/4 cup

packed brown sugar

2 tbsp

HEINZ Apple Cider Vinegar

1/2 tsp

cracked black pepper


Step 1

Cook and stir bacon and onions in Dutch oven or small stockpot on medium heat until bacon is crisp. Remove bacon mixture from pan with slotted spoon; drain on paper towels. Discard all but 2 Tbsp. drippings from pan.

Step 2

Add beans and broth to reserved drippings; mix well. Bring to boil; cover. Simmer on medium-low heat 5 min. Add bacon mixture and all remaining ingredients; mix lightly. Return to boil; cook, uncovered, 7 to 9 min. or until beans are cooked to desired doneness, stirring occasionally.

Step 3

Use slotted spoon to transfer bean mixture to serving dish, reserving broth mixture in pan; cover beans to keep warm. Cook broth mixture 2 to 3 min. or until thickened to syrup-like consistency, stirring frequently. Pour over bean mixture.