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Sweet and Sour Green Beans

"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."
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    8-10 servings

Ingredients

  • 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

Directions

  • 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.

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Reviews

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Average Rating:
  • Appy_Girl
    Jul 29, 2020

    Very snappy. I reduced the sugar to just 1 Tbs and the vinegar as well. I actually threw the bacon back into the sauce after it was done. It did add more of a bacon taste to the sauce. I’d reduce the amount of flour to one Tbs as I had to add more water. This really adds a whole new level of taste to ordinary green beans. VFE

  • sgronholz
    Jul 27, 2020

    These beans were really delicious...just like Grandma used to make!

  • lbp60
    Jul 19, 2017

    My husband is not a big fan of green beans but really liked this recipe. Easy to make.

  • PenelopeWin
    Jul 6, 2014

    These beans are great. I have used the same recipe but substituted brussels sprouts. That is even better than the green beans. It converted Brussels sprouts haters to lovers.

  • Amy6794
    Jun 8, 2012

    I made this recipe for Christmas last year and everyone loved it! It has just been requested for our Summer get together. I do substitute the sugar with Splenda and it works just as well.

  • 913kimberly
    Dec 24, 2011

    Easy and wonderful! Lots of compliments for this dish!

  • SweetsLady
    Oct 21, 2008

    No comment left