5 cans whole green beans, undrained
1 large onion, chopped
1 c. cider vinegar
1 c. sugar
12 slices bacon, cooked crisp

Boil green beans in their juice for 15 minutes. Drain. Layer beans and chopped onions in a dutch oven. In small sauce pan, boil vinegar and sugar. Pour over beans and onions. Place in 150°F oven overnight or for 6-8 hours. Cook bacon and sprinkle over hot beans. Toss well and add a little bacon on top for looks.

Serves 8. To serve 10-12 people, add 2 additional cans of beans only and use the same amount of other ingredients.