The are yummy green beans along side any special entree. They have a tiny bit of tang from the cider vinegar, and the bacon flavor goes really well with the whole dish. I serve them as pictured below for presentation, but you can just mix the sauce and beans together if you like. The sauce could be made ahead and re-warmed, thinning down slightly with additional half & half.
6 slices thick cut bacon–diced and fried until crisp, then place on a paper towel to drain, reserving the bacon drippings for the roux
1 small onion, chopped
2 tablespoons all-purpose flour
4 teaspoons cider vinegar
2/3 cup cream
3/4 cup half & half
1/4 teaspoon kosher salt
1/2 teaspoon fresh thyme–chopped
Using two tablespoon of bacon drippings, sauté the onion until clear. Add the flour and stir to make the roux. Add the vinegar, cream, and half & half. Cook until thickened. Add additional half & half if needed to reach desired consistency. Add thyme and crumbled bacon, saving some for garnish if desired.
Cook the beans in boiling, lightly salted water until desired doneness. Drain well and add the beans into the sauce, or plate the beans and top with the sauce for a nicer presentation, garnishing with some of the bacon and thyme.