Sour Green Beans Recipes

Steps:

• 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.

Steps:

• Cook bacon in a medium skillet over medium-high heat, stirring occasionally, until well-browned. Add onion and cook until translucent. Stir in flour and cook 2 minutes more.
• Pour vinegar and 3/4 cup of the reserved green bean liquid into the pan. Add sugar, salt, and pepper, and stir to combine. Bring to a boil, reduce to a simmer, and stir in the green beans. Continue cooking at a low simmer until beans are hot.

Steps:

• In large saucepan, bring red wine vinegar and sugar to boil over medium-high heat. Boil until reduced to 1/2 cup, about 10 minutes, watching carefully. Whisk in olive oil. Meanwhile, cook beans in a large pot of boiling salted water until just tender, stirring occasionally, about 5 minutes. Drain. Pour vinegar mixture into same pot and return to simmer, whisking constantly. Return beans to pot and toss to coat. Season to taste with salt and pepper. Transfer beans to bowl and sprinkle with almonds.;

Steps:

• In a large skillet, cook bacon over medium until browned, 3 to 4 minutes per side. With tongs, transfer to a paper-towel-lined plate (reserve skillet with pan drippings).
• Add onion to skillet; season with salt and pepper. Cook, stirring occasionally, until onion starts to brown, 3 to 5 minutes. Add green beans and 1/4 cup water; cook, tossing occasionally, until beans are bright green and tender, about 10 minutes.
• Crumble bacon into skillet; add vinegar and sugar. Cook until a syrupy sauce forms, 2 minutes, tossing to coat. Serve immediately.

Steps:

• Place beans in a saucepan and cover with water; bring to a boil. Cook, uncovered, for 8-10 minutes or until crisp-tender; drain and set aside. , In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels. Drain, reserving 1 tablespoon drippings. In the same skillet, saute onion in drippings until tender., In a small bowl, combine the cornstarch, salt, mustard and water until smooth. Stir into onion. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in brown sugar and vinegar. Add the beans; heat thought. Sprinkle with bacon.

Steps:

• Place green beans in a microwave-safe bowl and add enough water to make a layer in the bottom; heat in microwave until green beans are tender yet firm to the bite, 1 to 3 minutes. Drain.
• Heat peanut oil in a large wok or skillet over medium heat; cook and stir onion until tender, 5 to 10 minutes. Transfer onion to a bowl and discard any remaining oil.
• Place the bacon in the wok or skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and cut into bite-size pieces. Reserve 4 to 5 tablespoons bacon drippings in the wok.
• Mix onion, brown sugar, vinegar, and liquid smoke in the reserved bacon drippings; cook and stir until sauce is bubbling and brown sugar is dissolved, about 5 minutes. Add green beans to sauce and stir to coat; cook until green beans are heated through, 2 to 3 minutes.
• Transfer green bean mixture to a microwave-safe casserole dish; season with black pepper. Serve immediately or warm in the microwave, if needed.

Steps:

• Boil green beans until done.
• Drain off water.
• Brown bacon until crisp and crumble it.
• Place it in grease.
• add 1/2 cup of flour into the bacon and grease.
• mix together until moist.
• add 1 1/2 cup vinegar.
• add 1/2 cup water.
• add 1/3 cup sugar.
• Taste to make sure it is seasoned right. You may have.
• to add more vinegar or sugar.
• Pour over the cooked green beans and enjoy.

Steps:

• Bring about 2 cm of lightly salted water to the boil in a medium-size saucepan. Add the trimmed beans and cook, covered, for 8 minutes or until crisp-tender. Drain in a colander.
• In the same saucepan, melt the butter and cook the onion over low heat for one minute.
• Return the beans to the saucepan, add the sour cream and paprika, and stir together. Heat the mixture gently. but do not let it boil or the sauce will curdle.
• Serve!

Steps:

• Place green beans in a small saucepan and cover with water. Bring to a boil; cook, uncovered, for 8-10 minutes or until crisp-tender., Meanwhile, in a small skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels. Drain, reserving 2 teaspoons drippings; saute onion in the drippings until tender. Stir in brown sugar and vinegar; heat through. Drain beans and place in a bowl; stir in onion mixture. Top with bacon.

Steps:

• Pre heat oven to 350.
• Saute' onions and mushrooms in butter.
• In a bowl combine beans, sour cream, onion soup mix, salt& pepper.
• Mix lightly.
• Fold in cheese.
• Pour into a greased 2 quart casserole.
• Mix melted butter with bread crumbs.
• Top the beans when mixed.
• Bake for 20-25, until bubbly.

Steps:

• Fry the bacon in a large cast-iron skillet until crisp, then drain on paper towels, leaving the fat in the pan.
• Add the onion and cook until light golden and tender, then add the flour and stir, cooking for about 1 minute.
• Add the sugar, salt, pepper, bean liquid or water, and vinegar, stir, and bring to a rolling boil; Allow to boil for about 3 minutes to thicken the sauce. Add the bacon bits at this time.
• Add the green beans and cook until heated through, about 7--8 minutes.
• Transfer the beans and sauce to a serving bowl and top with crumbled bacon.

Steps:

• Drain beans and save liquid.
• Brown onion in butter. Blend in flour. Add liquid from beans and cook until thick, stirring constantly.
• Add salt, pepper, vinegar, sugar and sour cream.
• Add beans and heat thoroughly. Serve immediately, garnished with chopped parsley.