Sweet Sour Green Beans Recipes

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:

• 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:

• 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:

• 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 potatoes and green beans into a large pot. Pour enough water over potatoes and green beans just to cover and season with salt and pepper; bring to a boil. Reduce heat to medium-low and simmer until potatoes are tender, about 20 minutes.
• Place bacon in a large skillet; cook and stir over medium-high heat until evenly browned, about 10 minutes. Stir flour into bacon until flour forms a paste, 2 to 3 minutes. Mix bacon mixture into potato mixture; bring to a boil and cook until thickened, 5 to 10 minutes. Mix vinegar and sugar into soup.

Steps:

• Cook rice according to package instructions. Meanwhile, in a small bowl or measuring cup, whisk together cornstarch, sugar, soy sauce, and vinegar. Set aside.
• In a large skillet or wok, heat oil over high. Add chicken, bell peppers, and green beans and cook, stirring frequently, until vegetables begin to soften, about 5 minutes. Add scallions, ginger, and garlic and cook, stirring frequently, until chicken is cooked through and vegetables are tender, about 4 minutes.
• Whisk soy sauce mixture, add to skillet, and cook, stirring constantly, until sauce thickens, about 3 minutes. Remove from heat. Fluff rice with a fork. To serve, spoon chicken mixture over rice and top with peanuts if desired.

Steps:

• Fry BACON and remove from fat.
• Mix SUGAR, VINEGAR and GARLIC; add to hot BACON FAT.
• Cook mixture for about 5 minutes over medium high heat.
• Place BEANS in a shallow baking dish.
• Sprinkle ALMONDS over BEANS.
• Place ONION rings on top of ALMONDS.
• Crumble BACON over the top of the ONIONS.
• Pour SUGAR/VINEGAR/GARLIC/BACON FAT mixture over the top of the BACON.
• Bake at 250 degrees for 4 hours.
• For a better presentation, I would drain the liquid off of the beans before serving, or serve the beans in soup bowls. But, keep the liquid, just in case you do reheat the beans.

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:

• 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.