"GREEN BEANS are the perfect accompaniment to Mother's pork roast. The flavors are compatible and blend well. I've never cooked any other vegetable dish when I make this pork roast dinner."
- 4 bacon strips
- 1/2 cup chopped onion
- 2 tablespoons all-purpose flour
- 3/4 cup water
- 1/3 cup cider vinegar
- 2 tablespoons sugar
- 6 to 8 cups green beans, cooked and drained
- In a skillet, cook bacon until crisp; drain, reserving 2 tablespoons of drippings. Crumble the bacon and set aside. Saute the onion in drippings until tender. Stir in flour until thoroughly combined. Add water, vinegar and sugar. Cook and stir until thickened and bubbly; cook and stir 2 minutes more. Gently stir in beans and heat through. Sprinkle with bacon. Serve immediately. Yield: 8-10 servings.
Originally published as Sweet and Sour Green Beans in Reminisce Extra April 1994, p47
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