This easy recipe uses canned or cooked green beans, along with bacon and seasonings. The tangy sweet-sour sauce is reminiscent of a German-style potato salad.
The sauce is a simple mixture of shallots or green onions with a little vinegar, sugar, and cornstarch for thickening. Crumbled bacon is the topping for these delicious green beans.
I used frozen French-cut green beans in this recipe. Feel free to stir some of the bacon into the sauce before adding the green beans.
- 2 cans (about 16 ounces each) cut green beans, drained, or 16 to 20 ounces frozen green beans, cooked and drained
- 5 strips bacon, preferably thick-cut
- 1/4 cup chopped green onion or shallots
- 1/2 cup cold water or cooled cooking liquid from the beans
- 1 tablespoon cider vinegar
- 1 tablespoon cornstarch
- 1 teaspoon sugar
- 1/4 teaspoon salt
- dash pepper
- In a large skillet cook the bacon until crisp. Drain the bacon on paper towels, leaving 1 tablespoon of drippings in the skillet. Crumble bacon and set aside.
- In the drippings in the skillet, over medium heat, cook the green onion or shallots until just tender.
- In a bowl or measuring cup, combine the water and vinegar; stir in cornstarch. Add liquid to skillet with sugar, salt, and pepper. Cook, stirring, until the sauce is thickened and bubbling.
- Add drained green beans to the thickened sauce mixture, stirring gently to coat thoroughly.
- Heat through; transfer the green beans to serving dish and top with crumbled bacon.
Serves 4 to 6.
- Fresh Green Beans: Cut off the stem ends of 1 pound of green beans and rinse thoroughly. Leave the green beans whole or slice. Put them in a steaming basket and place in a saucepan over 1 inch of water. Cover the pan and bring the water to a boil. Cook for about 4 to 6 minutes, or until done as desired.
- Use 1/4 cup of finely chopped sweet onion or yellow onion instead of shallots or green onions.
- Sprinkle the green beans with some crumbled French-fried onion rings along with the crumbled bacon.
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