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in cook





















| Fat | 30g | 46% |
| Saturated | 9g | 46% |
| Carbs | 5g | 2% |
| Fiber | 2g | 7% |
| Sugars | 2g | 0% |
| Protein | 8g | 16% |
| Cholesterol | 39mg | 13% |
| Sodium | 487mg | 20% |
| Calcium | 27mg | 3% |
| Magnesium | 22mg | 6% |
| Potassium | 254mg | 7% |
| Iron | 1mg | 5% |
| Zinc | 1mg | 6% |
| Vitamin A | 413IU | 8% |
| Vitamin C | 8mg | 13% |
| Thiamin (B1) | 0mg | 14% |
| Riboflavin (B2) | 0mg | 7% |
| Niacin (B3) | 3mg | 13% |
| Vitamin B6 | 0mg | 11% |
| Folic Acid (B9) | 22µg | 5% |
| Vitamin B12 | 0µg | 7% |
| Vitamin D | 1µg | 0% |
| Vitamin E | 1mg | 4% |
| Vitamin K | 10µg | 13% |
| Fatty acids, total monounsaturated | 14g | 0% |
| Fatty acids, total polyunsaturated | 3g | 0% |

An experiment gone very, very right — fresh green beans and sautéed onions, cozily bundled in bacon. A less-than-30-minute recipe involving four simple ingredients.
Preheat the oven to 350 degrees.
Heat the oil in a sauté pan over medium-high heat. Sauté the onion until golden or golden brown, depending on your preference. Set aside.
Lay the bacon strips out on a large baking sheet and bake for 3 minutes. Then, remove from the oven and wrap 5-6 green beans and some sautéed onions in each strip. On the same baking sheet, put these bundles back in the oven for 20 more minutes.