Hot German Green Bean salad

Interesting take on using green beans. Not sure if I would used the recipe again without some tinkering. However they were eaten and liked by everyone. I found the recipe in a cookbook titled Simply in Season, it celebrates using fresh local foods in cooking.

1 1/2 pounds green beans

Cook, covered, in boiling water until barely tender. Drain, reserving 1/4 cup cooking liquid.

3 slices bacon

Fry until crisp; remove all but 2 tablespoons drippings from frypan. Drain bacon and crumble, set aside.

2 tablespoons sugar

1 tablespoon lemon juice or white vinegar

1/2 teaspoon salt

1 small onion, sliced into rings

Add to bacon drippings along with reserved cooking liquid.

1/4 cup water

2 teaspoons cornstarch

Mix together, stirring until dissolved. Stir into frypan. Cook until thick and clear, stirring constantly. Add cooked beans and heat though. Sprinkle with bacon and serve.