Oven set to 350 degrees.
Clean and cut 4 cups green beans then cut into 1-2 inch bite size pieces.
Bring a pot a salted water to boil then quickly blanch beans for 1-2 minutes only, they should still have a nice crunch and immediately shock the beans in ice water.
Julianne 2 medium sized yellow onions.
In a medium size cast iron skillet cook 1 cup roughly chopped best quality thick cut smoked bacon. When bacon is done remove from the cast iron skillet and add julienned red onions to the hot greased skillet and wilt.
Turn heat off of skillet. With a flat bottom wooden spoon stir in 1 TBS brown sugar, 1 TBS sorghum, 1 TBS local honey, 2 TBS red wine vinegar, 2 tsp kosher salt, 2 tsp white pepper, 2 cups halved grape or cherry tomatoes. Try to use the spoon to get any caramelized sugar to release from the bottom of the skillet= that’s all the yummy stuff that gives the flavor depth.
Dry the green beans and stir them into the skillet and taste for seasoning adjustment if needed.
Top the green beans with ¼ cup crumbled goat cheese and cooked bacon bits.
Bake 10-12 minutes, until warmed through. Enjoy!