Zippy Green Beans Recipe
Zippy Green Beans Recipe photo by Taste of Home
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Zippy Green Beans Recipe

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A sweet-and-sour sauce makes fresh green beans a little special. The tangy treatment for this everyday vegetable dresses them up nicely, so they complement most any meal. —Suzanne McKinley of Lyons, Georgia
Recommended: 52 Date Night Dinners
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 6 servings


  • 4 cups fresh or frozen green beans, cut into 2-inch pieces
  • 2 Jones Dairy Farm Dry-Aged Bacon strips, diced
  • 1 medium onion, thinly sliced
  • 1/2 cup white wine or apple juice
  • 3 tablespoons sugar
  • 3 tablespoons tarragon vinegar
  • 1/4 teaspoon salt
  • 2 teaspoons cornstarch
  • 1 tablespoon cold water

Nutritional Facts

3/4 cup: 98 calories, 2g fat (1g saturated fat), 3mg cholesterol, 140mg sodium, 16g carbohydrate (0 sugars, 3g fiber), 2g protein. Diabetic Exchanges: 2 vegetable, 1/2 starch.


  1. Place beans in a saucepan and cover with water; bring to a boil. Cook, uncovered, for 8-10 minutes or until crisp-tender.
  2. Meanwhile, in a large nonstick skillet, cook bacon over medium heat until crisp. Remove with a slotted spoon to paper towels. Drain, reserving 1 teaspoon drippings. In the same skillet, saute onion until tender. Stir in the wine, sugar, vinegar and salt.
  3. Combine cornstarch and cold water until smooth; add to the skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain beans; top with onion mixture. Sprinkle with bacon; toss to coat. Yield: 6 servings.
Originally published as Zippy Green Beans in Light & Tasty October/November 2001, p27

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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kgburgess User ID: 2727982 255840
Reviewed Oct. 23, 2016

"I made this as a side dish with dinner tonight, and it was really good! The onions and bacon in a sweetened wine/tarragon vinegar sauce was a nice blend of flavors with the green beans. Not so boring as plain ones! And it went great with the crab-stuffed chicken and egg noodles we had with it. Awesome dinner! I would definitely make this again. It was more of a grown-up blend of flavors, younger kids didn't care for it, but my teen liked it."

roxywave22 User ID: 6283826 56786
Reviewed Nov. 16, 2011

"very good i added mushrooms when cooking the onions. Delicious!!"

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