I made this for the first time for my church supper club. There are always many dishes there but I came home with an empty container! Everyone LOVED them and wanted the recipe.
Sweet-and-Sour Green Beans
Jennifer Davick; Cari South
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- 2 pounds fresh green beans, trimmed
- 6 bacon slices, chopped
- 1/2 cup sugar
- 1/2 cup red wine vinegar
- 1. Cook beans in boiling salted water to cover 9 minutes or until crisp-tender; drain. Plunge into salted ice water to stop the cooking process; drain. Cut beans into 1/8- to 1-inch-long pieces.
- 2. Cook bacon in a large skillet over medium-high heat 5 to 6 minutes or until crisp; remove bacon, and drain on paper towels, reserving 1 Tbsp. drippings in skillet. Stir in sugar and vinegar; cook, stirring occasionally, 5 minutes or until sugar dissolves.
- 3. Add beans and bacon to skillet, tossing to coat; cook 2 minutes or until thoroughly heated.
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