ArkansasRockers.com

1 can French Cut Green Beans
Bacon
1/2 teaspoon Grey Poupon Mustard
1/2 teaspoon White Vinegar
1/4 tsp of sugar per can of green beans

Serves 2.
This recipe is per can, so if you want 2 cans of green beans, double the recipe, etc.

Cook Bacon. Reserve fat. For each can of green beans made, add one teaspoon of bacon fat.

Pat bacon dry. Put aside.

Add green beans to measured bacon drippings. Heat. For each can of green beans, add 1/2 teaspoon Grey Poupon mustard, and 1/2 teaspoon White Vinegar, 1/4 teaspoon of sugar.
Stir, heat.
Taste the juice.

I usually add more mustard to taste.

Crumple bacon up, add to green beans, cook ten minutes.

I eat this every Thanksgiving in Little Rock. When my family got lazy a few years ago and started getting both the turkey & the pumpkin pie from Luby’s this was something homemade that I always looked forward to.