Sweet N Sour Beans Recipes

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:

• 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:

• Drain pineapple, reserving juice. Set pineapple aside. In a bowl, combine the brown sugar, cornstarch and ginger. Add enough water to reserved juice to measure 1/2 cup; stir into cornstarch mixture until smooth. Add vinegar and soy sauce; set aside. , In a large nonstick skillet or wok coated with cooking spray, stir-fry the onion, peppers and carrot until crisp-tender. Add garlic; stir-fry 1 minute longer. Add the beans, tomato and reserved pineapple. Cook and stir for 2-3 minutes or until heated through. stir soy sauce mixture and add to bean mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with rice if desired.

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:

• Fry bacon until crisp. Remove and crumble.
• Add onions to grease and add sugar, mustard, salt, and vinegar.
• Cover and cook on stovetop for 20 minutes.
• Drain all beans except pork and beans.
• Add beans to cooked mixture and pour into a 3 quart casserole dish.
• Bake at 350°F for one hour.
• Remove from oven and top with crumbled bacon.

Steps:

• Put onion slices in skillet, add sugar, mustard, salt and vinegar. Cook covered 20 minutes.
• Add cooked bacon and onion mixture to beans, which have been mixed and poured into a large casserole.
• Bake at 350 degrees, 45 minute to 1 hour covered.

Steps:

• To cook the rice: Place the rice and water in a glass-measuring cup large enough to hold them or any microwave safe bowl. The rice expands a lot during cooking, so choose a container large enough to accommodate the final product. Microwave on high, uncovered, for 10 minutes. Microwave on medium-low, uncovered, for 15 minutes. Do not stir the rice at any time during the cooking process. Season with salt and fluff with a fork just before serving.
• To prepare long beans: In a small non-reactive bowl, combine garlic, ginger, soy sauce, lime juice and brown sugar, stir until completely mixed.
• In a large skillet or wok pan, heat oil over medium high heat. Add pork and cook until browned, about 3 to 4 minutes. Add the beans and toss until well coated. Cook 7 to 10 minutes or until beans are almost cooked. Increase heat to high, add the sauce and cook until sauce reduces and thickens, about 5 to 6 minutes. Serve immediately over hot rice.

Steps:

• Place all the beans, green pepper, onion and pimentos in a large mixing bowl. Add the oil and celery. In a saucepan, combine the vinegar, sugar, salt, pepper, and tomato soup. Bring to a boil and pour over the vegetables. Toss the mixture lightly with 2 forks. Do this several times as the mixture cools. Cover the bowl and refrigerate at least 4 hours before serving. The salad will be better if kept chilled 24 hours before serving. Drain and reserve liquid before serving; it will keep for several days. The reserved liquid can be poured over the leftovers. Add more sugar, if desired.

Steps:

• Cook bacon until crisp and remove from pan.
• Drain on paper towels.
• Saute onion in drippings.
• Add brown sugar, vinegar and green beans.
• Crumble bacon into mixture.
• Simmer 20-30 minutes.
• Garnish with almonds and pimento, if desired.

Steps:

• In a large skillet, cook bacon until crisp. Remove to paper towels. Drain, reserving 2 tablespoons drippings.
• In the drippings, saute onions until tender.
• Add brown sugar, vingear, salt, mustard and garlic powder. Bring to a boil.
• In a slow cooker, combine beans and peas. Add onion mixture and bacon; mix well. Cover and cook on high for 3-4 hours or until heated through.

Steps:

• Combine green beans and next 4 ingredients in a large bowl, toss gently and set aside.
• Combine vinegar and next 5 ingredients in a small nonaluminum saucepan, place over medium heat, and cook 5 minutes or until thickened, stirring constantly.
• Pour over bean mixture, toss gently to coat.
• Cover and chill 8 hours.
• Garnish with a celery leaf, if desired.

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.