Today I'm sharing with you one of my all-time favorite green bean recipes, and that's saying something!
I'm a big fan of green bean and think they're especially good fresh from the farmer's market or better yet, garden. I have a history of loving me some classic green bean casserole at the holidays, delicious green bean bundles, and sophisticated haricot vert with butter and almonds. I grew up on fresh cooked down green beans with ham hock or bacon, but this is a newer favorite and equally satisfying favorite. Sweet, savory, salty and satisfying is this dish!
I've used this particular recipe from Southern Plate before-- I love her recipes-- although the first time I had green beans cooked like this was in high school (Thanks Mrs. Ward!) before I knew anything much about food or cooking, but I will never forget this signature sweet and sour flavor! When I came across this recipe, I was excited to make it for myself!
Back to the recipe... Since I tweak everything a little, I usually I like to add diced red bell pepper for extra color and natural sweetness. Also, I use brown sugar instead of white because in my opinion it's always better. This recipe is tangy from the sugar and vinegar combination, and that is what makes it stand out! Of course the bacon elevates it all and adds a crazy good depth of flavor...
Because anything that starts out calling for bacon and onions is amazing, amiright?!!
I really do hope you can try out these decadent green beans for a special meal. Easter would be a wonderful time to make some green beans with a delicious baked ham! Let me know what you think.
Sweet & Sour Green Beans
Original recipe at Southern Plate
•1 lb. Green beans
•1/4 lb. or about 3 slices bacon, chopped
(Kitchen scissors are great for when cutting thinly sliced bacon.)
•1/2 small onion, chopped
•1/2 red bell, chopped
•2 Tbsp. Cider vinegar
•2 Tbsp. Brown Sugar
•Salt & Fresh ground black pepper
*Sometimes I add a splash of water or chicken broth.
*Last night I didn't have any red bell pepper, so they aren't in the photo here.
In a pot of boiling water, cook green beans to soften for about 5 minutes. (If you decide to use the thinner French green beans or even canned ones, skip this step.) Drain beans and set aside.
In a cast iron skillet on medium heat, sauté bacon, onion, and red bell til bacon is crispy. Add the green beans, sugar, vinegar, salt and plenty of pepper. This is where I usually splash in water or broth. Toss to coat and continue cooking the green beans until desired tenderness. Probably another 15 minutes or so, but I like mine tender. If they look too sticky add more liquid but they are not to be "boiling" but more of a sauté. Taste as you go and add more vinegar or sugar to your own preference. Serve hot and delicious!
Serves 3-4 This recipe easily doubles!
Have a very happy Easter, and remember He Is Risen!!!
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