2 lbs. fresh green beans (or three 9 oz. pkgs. frozen beans)
1 c. water
2 slices bacon
1/2 c. onion, diced
1 tbsp. all-purpose flour
1/4 c. white vinegar
2 tbsp. sugar
1 tsp. salt
1/4 tsp. pepper

Wash beans, trim ends and remove strings. Bring water to a boil in a Dutch oven; add beans. Cover and cook 10 minutes or until crisp tender. Drain beans, reserving 3/4 cup liquid, and set beans and liquid aside. Cook bacon in a large skillet until crisp. Remove bacon, reserving drippings in skillet. Crumble bacon and set aside. Saute onion in skillet until tender. Add flour and cook 1 minute, stirring constantly. Stir in vinegar, sugar, salt and pepper. Reduce heat and simmer 8 to 10 minutes or until thickened, stirring constantly. Add green beans with liquid; toss to coat. Cover and heat thoroughly. Spoon into serving bowl; sprinkle with crumbled bacon.