Prep 10 mins
Cook 20 mins
One of my favorite ways to have green beans. I could eat the whole pan and forget the rest of dinner! I really could!
- 1 lb fresh stringless green beans
- 2 teaspoons extra virgin olive oil or 2 teaspoons bacon fat
- 1 medium onion, sliced
- 1 teaspoon minced garlic
- 2 tablespoons apple cider vinegar
- 2 teaspoons beet sugar (or sugar)
- salt, to taste
- freshly ground black pepper
- 6 slices bacon, cooked and crumbled (optional)
- Prepare the green beans for cooking by rinsing and removing tips.
- Steam green beans 15-20 minutes or until tender.
- In a large skillet heat fat or oil and cook onion until caramelized; add garlic.
- Add green beans to skillet and stir thoroughly.
- In a small bowl mix together vinegar and sugar and pour over beans, stirring well.
- Season to taste with salt and pepper.
- Mix in bacon crumbles.
While this recipe contains many ingredients I usually enjoy, I am sorry to report that this just didn't work out as well as expected. I found the taste to be very vinegary - it completely overwhelmed the beans for me. I love the taste of vinegar, but the vinegary sauce didn't work for me. I am very sorry - I had truly expected to enjoy this more.
We used fresh picked green beans (as fresh as they get--picked then straight into the sink for washing, tipping and cooking) and steamed them in my rice cooker/food steamer. I really had high expectations (if not for myself, then at least for the rest of my family) since I can never get my fill of these greens beans, nor can the rest of may family. I am somewhat sensitive to sweet/sour flavors--either I *really* like it, or I *really* don't! The rest of my family just plain love sweet/sour, and accuse me of not cooking sweet/sour often enough. I finished my serving as did everyone else (nobody went back for more). My husband said I could make them again, and the kids said, "they were OK, but not really that good." I really doubt if I will make them again, but I do appreciate that you shared Sue!
My husband and I really enjoyed this side dish. To cut down a bit on the vinegar flavor I used Rice Vinegar. I also carmelized the onions as Sue suggested; this made the dish very flavorful with a mild onion taste, so the beans weren't overshadowed. Thanks Sue L, I'll make this again.