Ingredients

• 2 (14.5 oz) cans green beans
• 2 tablespoons balsamic vinegar
• 1 tablespoon olive oil
• 2 teaspoons beef bouillon
• 2 teaspoons brown sugar
• 1 teaspoon dry mustard
• 5 oz bacon
• 1/6 onion, chopped fine

Instructions

1. Drain and rinse the green beans
2. Chop bacon into 1/4 inch pieces
3. Brown the bacon pieces in a large stock pot. Do not drain the bacon fat
4. Once browned, add the onions and cook for a couple of minutes
5. Add all other ingredients except the beans and stir to combine
6. Add the green beans
7. Add enough fresh water to cover about half the beans
8. Stir ingredients up from the bottom of the pot
9. Bring to a simmer and allow the water to cook off until about 1-2 inches remains
10. Don't stir too much as the beans will break apart