- 6 slices bacon
- 1 tablespoon bacon drippings
- 1/2 sweet onion, chopped
- 1/2 cup white sugar
- 1/2 cup cider vinegar
- 3 tablespoons sweet pickle relish
- 1 (2 ounce) jar chopped pimento peppers
- 2 (15 ounce) cans French-cut green beans, drained
- Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate, reserving about 1 tablespoon bacon drippings in the skillet. Crumble bacon.
- Preheat oven to 275 degrees F (135 degrees C).
- Cook and stir the onion in the reserved bacon drippings over medium-high heat until onion has softened and turned translucent, about 5 minutes.
- Combine cooked onion, sugar, cider vinegar, relish, pimento peppers, and green beans in a large bowl.
- Transfer mixture to a baking dish and cover with aluminum foil.
- Bake in the preheated oven until browned, about 1 1/2 hours. Remove foil and stir lightly.
- Allow green beans to rest for 15 minutes before topping with crumbled bacon and serving.