Total Time
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!

Ingredients Nutrition


  1. Prepare the green beans for cooking by rinsing and removing tips.
  2. Steam green beans 15-20 minutes or until tender.
  3. In a large skillet heat fat or oil and cook onion until caramelized; add garlic.
  4. Add green beans to skillet and stir thoroughly.
  5. In a small bowl mix together vinegar and sugar and pour over beans, stirring well.
  6. Season to taste with salt and pepper.
  7. Mix in bacon crumbles.
  8. Serve.


Most Helpful

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.

HeatherFeather May 29, 2003

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!

Cindy Lynn August 19, 2002

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.

Michele of Eagan May 12, 2007

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