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Green Beans with Bacon and Onion

 Green Beans with Bacon and Onion
"My green beans get a lift from bacon and onion," says Linda Rock, explaining how she accents a favorite everyday vegetable. A dash of nutmeg adds interest to the simple sauce. Linda fixes this much-requested side dish in her Stratford, Wisconsin kitchen.
4 ServingsPrep/Total Time: 30 min.


  • 3 cups fresh or frozen cut green beans
  • 2 bacon strips, diced
  • 1/4 cup chopped onion
  • 1/4 cup chopped green pepper
  • 1-1/2 teaspoons all-purpose flour
  • 1/2 cup fat-free milk
  • 1/4 teaspoon salt
  • Dash white pepper
  • Dash ground nutmeg


  • Place beans in a saucepan and cover with water; bring to a boil.
  • Cook, uncovered, for 8-10 minutes or until tender. Meanwhile, in a
  • nonstick skillet, cook bacon over medium heat until crisp. Remove
  • with a slotted spoon to paper towels. Drain, reserving 1 teaspoon
  • drippings. In the drippings, saute onion and green pepper until
  • tender.
  • Drain beans; set aside. In a small bowl, combine flour and milk until
  • smooth; stir into the onion mixture. Add salt, pepper and nutmeg.
  • Bring to a boil; cook and stir for 2 minutes or until thickened. Add
  • the beans; heat through. Yield: 4 servings.

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Green Beans with Bacon and Onion (continued)

Nutritional Facts: One serving (3/4 cup) equals 84 calories, 3 g fat (1 g saturated fat), 4 mg cholesterol, 223 mg sodium, 12 g carbohydrate, 3 g fiber, 4 g protein. Diabetic Exchanges: 2 vegetable, 1/2 fat.