Growing up, I was the kid who ate my veggies and passed on dessert. Too much sweet upset my stomach. Don’t get me wrong—I ate dessert, but even today, I overindulge in mashed potatoes more so than chocolate chip cookies.
Green beans were one of my favorite vegetables. My mom never had any trouble getting me to eat them, in fact I tended to eat more than my fair share.
Okay, I was a pig. So what. They’re vegetables and good for you. Gee whiz.
Fortunately my great-aunts grew a large vegetable garden and graciously shared their bounty with us. I particularly looked forward to the green beans they gave us every summer.
This recipe comes from my Grandma, so I’ve been enjoying it since I was a little girl and it’s delicious. A tangy glaze wrapped around crisp green beans and topped with crumbled bacon. I can frankly make a meal out of this. Yup. They’re that good.
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Sweet and Sour Green Beans with Bacon
Recipe from my mom
- 4 bacon strips
- 1/2 cup chopped onion
- 2 Tablespoons all-purpose flour
- 3/4 cup water
- 1/3 cup apple cider vinegar
- 2 Tablespoons sugar
- 6 cups green beans, cooked and drained
- Salt and pepper to taste
- In a skillet, cook bacon until crisp; reserve 2 tablespoons of drippings.
- Drain; then 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 until thickened. Stir frequently.
- Gently stir in beans and heat through. Salt and pepper to taste. Sprinkle with bacon and serve.
You can steam the green beans or boil them in water. Just don’t overcook them. They should be tender but still a little crisp.