Sweet and sour green beans
Instructions:
- The classic Southern meal is “a meat and three,” meaning a meat
and any three vegetables you can come up with, preferably from your
garden. When green beans are in abundance, my grandmother fixes
them up and puts them in her freezer. We look on a bowl of her green
beans as one of the finest dishes that could be placed upon a table.
When I can’t have Grandmama’s green beans, this is the only other
way I’ll eat them.
These green beans freeze very well. I like to make a triple batch
and freeze leftovers in quart-sized bags to serve at another meal on a
busy day.
- ½ package bacon (6 or 7 slices)
- ½ onion, chopped
- 32 ounces French-style green beans (or other green beans)
- 2 tablespoons vinegar
- 2 tablespoons sugar
- Salt and pepper to taste
- Cut the bacon into 1-inch segments. Place the bacon and onion in a skillet and cook over medium heat until browned, stirring often.
- Remove to a plate. Add the green beans to the bacon grease and continue cooking over medium heat until they are cooked to the desired tenderness. Add the vinegar and sugar and stir to dissolve the sugar.
- Return the bacon and onions to the pan and simmer for 5 minutes, stirring often. Season with salt and pepper to taste.
- Serve warm. 4 to 6 servings