Prep 15 mins
Cook 45 mins
This doesn't have any cream but it is so good that I will eat it cold. It's sweet, tangy, and includes bacon. I shamelessly asked Pat, my mother-in-law, for the recipe before we had even left the table. I wrote it down on the first piece of paper I could find...the back of an envelope. It's now tucked away in one of my personal cookbooks. The first time I made it, I did it exactly as she told me...after that though, I started playing around with it...hope you like it enough to do the same.
- 1 (28 ounce) can green beans, french cut, drained
- 1 (28 ounce) can green beans, regular cut, drained
- 1 (28 ounce) can yellow beans, drained
- 1 yellow onion, sliced, thinly
- 10 slices bacon
- 6 tablespoons bacon drippings
- 6 tablespoons white sugar
- 6 tablespoons apple cider vinegar
- Put all the beans inside of a deep casserole dish, evenly distribute the thinly sliced onions on top and set aside.
- In a sauce or saute pan, fry the bacon -- and save the drippings from it. Don't fry the bacon in the microwave because you will lose the drippings that you will need later to make the dressing.
- Put the fried bacon on paper towels to drain. After it has become crispy, crunch the bacon into little pieces and put ontop of the bean mixture.
- Meanwhile, drain all the bacon fat from the pan except for 6 tablespoons. I do this by pouring all the bacon drippings (without scraping any bacon bits from the pan) into a heat-proof bowl and then I measure out 6 tablespoons of the fat to put back into the pan.
- Add the sugar and vinegar to the bacon drippings.
- Heat this mixture to a light boil for about 2 minutes.
- Pour this mixture over the beans in the casserole dish. You can immediately bake OR if you have the time, cover it and let it marinade overnight in the refridgerator.
- If you have let it marinade overnight, take it out of the refridgerator about 1 hour before baking so it can return to room temperature.
- Bake, uncovered at 350 degrees for 45 minutes.
Great beans! Similar to my sauteed green beans only these you cook in the oven. Loved the sweet and salty sauce they have and the onions cooked enough to not be raw but were still crisp (I HATE raw onions). Made for All You Can Cook Buffet.
nummy, nummy, nummy, and a little off the bean path. Quite a bit of work for a side vegetable, but you can put it in the oven and forget about it while you make the rest of the meal. I'd like to do this with steamed fresh beans in season. Made for Pick A Chef.
Very nice and I suspect it will be even better the next day. I added a can of corn and a can of black beans which was delicious and filling. Thanks!