Steakhouse Green Beans

From Cooking in the Midwest.

1 C. boiling water

1 tsp. Better Than Bouillon Roasted Chicken Base

4 strips bacon

1/4 C. diced onion

4 Tbsp. butter

1 Tbsp. sugar

1 tsp. black pepper

1 Tbsp. A.1. sauce

2 14.5-oz. cans cut green beans, drained

Dissolve bouillon in boiling water. Chop bacon into pieces and cook in a skillet until desired level of crispness. Add diced onion to skillet and cook until onion is soft and translucent. Add bouillon mixture, butter, pepper, sugar, A.1. sauce, and green beans. Cover and reduce heat to a simmer. Let simmer for about 20 minutes.

Note: Original recipe called for more green beans. Adjusted measurements of other ingredients but may still need to adjust further.