Sweet-Sour Beans and Carrots Recipe

5 2 1
Sweet-Sour Beans and Carrots Recipe
Sweet-Sour Beans and Carrots Recipe photo by Taste of Home
Publisher Photo

Sweet-Sour Beans and Carrots Recipe

Read Reviews
5 2 1
Publisher Photo
I love German food, so I tried out the recipe for this on my family and they really like it. I like to serve this side dish with German noodles and pork cutlets or a roast.—Sherry DeHaann, Hays, Kansas
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 2 cups sliced carrots
  • 4 cups frozen cut green beans
  • 4 bacon strips, diced
  • 2 medium onions, finely chopped
  • 2 medium tart apples, peeled and diced
  • 1/4 cup cider vinegar
  • 2 tablespoons sugar
  • 1 teaspoon salt

Directions

Place carrots in a large saucepan and cover with water. Bring to a boil. Cook, uncovered, for 4 minutes. Stir in beans. Return to a boil. Cook mixture 5-6 minutes longer or until the beans and carrots are tender. Drain.
In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain. Saute onions in drippings until tender. add the apples, vinegar, sugar and salt; mix well. Cover and cook until apples are tender, about 2 minutes. Stir in the bean mixture; heat through. Sprinkle with bacon. Yield: 8 servings.
Originally published as Sweet-Sour Beans and Carrots in Taste of Home February/March 2004, p18

  • 2 cups sliced carrots
  • 4 cups frozen cut green beans
  • 4 bacon strips, diced
  • 2 medium onions, finely chopped
  • 2 medium tart apples, peeled and diced
  • 1/4 cup cider vinegar
  • 2 tablespoons sugar
  • 1 teaspoon salt
  1. Place carrots in a large saucepan and cover with water. Bring to a boil. Cook, uncovered, for 4 minutes. Stir in beans. Return to a boil. Cook mixture 5-6 minutes longer or until the beans and carrots are tender. Drain.
  2. In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain. Saute onions in drippings until tender. add the apples, vinegar, sugar and salt; mix well. Cover and cook until apples are tender, about 2 minutes. Stir in the bean mixture; heat through. Sprinkle with bacon. Yield: 8 servings.
Originally published as Sweet-Sour Beans and Carrots in Taste of Home February/March 2004, p18

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forSweet-Sour Beans and Carrots

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
Joscy User ID: 2694585 144685
Reviewed May. 14, 2013

"Look fwd. to making this soon. Would make half as much since we're empty nesters. Sincerely, K."

MY REVIEW
Brendasnc User ID: 2951280 77407
Reviewed Aug. 25, 2011

"Once we tried this recipe, we've not eaten green beans any other way."

Loading Image