1 (15 oz.) can green beans
3-4 scallions, chopped, including tops
3-4 strips bacon
1 small jar diced pimentos
1/2 cup sugar
1/2 cup apple cider vinegar
salt and pepper, to taste

Drain beans in colander, measure vinegar and sugar into separate vessels. Chop scallions.

In skillet, fry bacon until crisp, set aside. Reserve a tablespoon or so of the grease. While grease is still hot, add sugar and vinegar, stir until mixed. Add scallions, stir and cook for a minute or two. Add pimentos and beans, mix thoroughly. Cook over low heat until mixture is hot, add crumbled bacon, cook for a minute or two more.

Serve immediately.

This recipe will serve 3 to 4, and can be adjusted easily for a larger gathering. Not suitable for slow cooker or long cooking times as green beans will break down.

Leftovers, if there are any, can be refrigerated and are great the second day.

Submitted by: Richard May