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Green Beans in Beer Sauce Recipe

Green Beans in Beer Sauce Recipe photo by Taste of Home

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This recipe from Lynn Thomas of London, Ontario really hits the spot. The beer and bacon in these delicious beans makes them worthy of any main dish.

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Green Beans in Beer Sauce Recipe

Prep/Total Time: 25 min.

Yield: 4 Servings

15 10 25

Ingredients

1/3 pound bacon strips, diced
1 package (16 ounces) frozen cut green beans, thawed
1/3 cup beer or nonalcoholic beer
1/3 cup butter, cubed
3 tablespoons brown sugar
3 tablespoons white vinegar
4 teaspoons cornstarch
2 teaspoons grated onion

Directions

In a large skillet, cook bacon over medium heat until crisp. Meanwhile, in a large saucepan, bring the beans, beer and butter to a boil. Reduce heat; cover and simmer for 8-10 minutes or until beans are crisp-tender.
Using a slotted spoon, remove bacon to paper towels to drain. Remove beans with a slotted spoon and keep warm.
In a small bowl, combine the brown sugar, vinegar, cornstarch and onion until blended. Stir into the saucepan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Add beans; heat through. Sprinkle with bacon. Yield: 4 servings.

Originally published as Green Beans in Beer Sauce in Simple & Delicious January/February 2008, p41

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Reviews for Green Beans in Beer Sauce

Green Beans in Beer Sauce

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(1-15) of 15 reviews

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Reviewed on Jul. 23, 2011 by scrapo

These were okay. I used fresh green beans instead of frozen. Maybe too much vinegar for my taste buds.

Reviewed on May. 07, 2011 by Tabithascobra

I actually modified this recipe right away. Instead of corn starch and white vinegar (I had neither on hand) I used approx one and 1/3 tablespoon of flour and white wine vinegar. I also didn't have any bacon, but was making brats in a bottle of smithwicks beer (which was why I was looking for a beer sauce in the first place). I followed the directions for the beans, and just added the rest of the beer to my brats. Once my string beans were mostly cooked, I added the rest of the butter/beer mixture into the pan with the brats and finished the sauce, in that pan, after removing the brats. It came out quite tasty if I may say so.

Reviewed on Jan. 27, 2011 by kolaber

This recipe was very odd. It smelled good, but did not look too good once cooked. The sauce was very thick. The taste was something that neither my husband or 3 kids liked. I did not like the taste at first, but it did start to grow on me. Definitely not my favorite recipe, but it was nice to try something different. I am glad I tried it once, but unfortunately, I will pass on this recipe in the future.