4 slices bacon
1/4 c. chopped onion
1-2 tbsp. tarragon vinegar
2 c. hot, drained green beans

Fry bacon until crisp; drain. Cook onion in 2 tablespoons bacon fat until tender. Add vinegar. Season with 1/2 teaspoon salt, dash of pepper. Pour over hot beans. Crumble bacon on top. Serves 4.