Saucy Green Beans Recipe
Saucy Green Beans Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
A special cooked sauce added to fresh green beans makes this a unique and hearty side dish and a pretty complement to any entree. -Hazel Holley, Samson, Alabama
MAKES:
10-12 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
10-12 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 2 pounds fresh green beans
  • 1/3 cup chopped onion
  • 1/4 cup butter
  • 3 tablespoons all-purpose flour
  • 1 tablespoon sugar
  • 1-1/4 cups milk
  • 1 cup (8 ounces) sour cream
  • 3 tablespoons minced fresh parsley
  • 3 tablespoons white vinegar
  • Salt and pepper to taste
  • 6 Jones Dairy Farm Dry-Aged Bacon strips, cooked and crumbled

Directions

Place beans in a large saucepan and cover with water; bring to a boil. Cook, uncovered, for 8-10 minutes or until crisp-tender.
Meanwhile, in another saucepan, saute onion in butter. Stir in flour and sugar until blended; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat to low; stir in the sour cream, parsley and vinegar until blended (do not boil).
Drain beans; place in a serving bowl. Season with salt and pepper. Top with sauce and bacon. Yield: 10-12 servings.
Originally published as Saucy Green Beans in Reminisce November/December 2003, p48

Nutritional Facts

3/4 cup: 141 calories, 10g fat (6g saturated fat), 30mg cholesterol, 116mg sodium, 10g carbohydrate (5g sugars, 2g fiber), 4g protein.

  • 2 pounds fresh green beans
  • 1/3 cup chopped onion
  • 1/4 cup butter
  • 3 tablespoons all-purpose flour
  • 1 tablespoon sugar
  • 1-1/4 cups milk
  • 1 cup (8 ounces) sour cream
  • 3 tablespoons minced fresh parsley
  • 3 tablespoons white vinegar
  • Salt and pepper to taste
  • 6 Jones Dairy Farm Dry-Aged Bacon strips, cooked and crumbled
  1. Place beans in a large saucepan and cover with water; bring to a boil. Cook, uncovered, for 8-10 minutes or until crisp-tender.
  2. Meanwhile, in another saucepan, saute onion in butter. Stir in flour and sugar until blended; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat to low; stir in the sour cream, parsley and vinegar until blended (do not boil).
  3. Drain beans; place in a serving bowl. Season with salt and pepper. Top with sauce and bacon. Yield: 10-12 servings.
Originally published as Saucy Green Beans in Reminisce November/December 2003, p48

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