2  cans (16 oz) cut green beans, drained, or 16 to 20 ounces frozen green beans, cooked and drained.
    5  slices bacon
1/4  cup chopped onions
1/2  cup cold water
    1  tablespoon vinegar
    1  tablespoon corn starch
    1  teaspoon sugar
1/4  teaspoon salt
Dash of pepper

In a large skillet cook bacon until crisp.  Drain bacon on paper towels, leaving 1 tablespoon of drippings in the skillet.  Crumble bacon and set aside.  In remaining drippings, cook onion until just tender.  In a bowl or measuring cup, combine water and vinegar; stir in cornstarch.  Add liquid to skillet with sugar, salt, and pepper.  Cook, stirring until thick and bubbly.  Add drained green beans, stirring to coat with sauce.  Heat through; transfer green beans to serving dish and top with crumbled bacon.  Serves 4 to 6