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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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A sweet-and-sour sauce makes fresh green beans a little special. The tangy treatment for this everyday vegetable dresses them up nicely, so they complement most any meal. —Suzanne McKinley of Lyons, Georgia Ingredients:
4 cups fresh or frozen green beans, cut into 2-inch pieces |
2 bacon strips, diced |
1 medium onion, thinly sliced |
1/2 cup white wine or apple juice |
3 tablespoons sugar |
3 tablespoons tarragon vinegar |
1/4 teaspoon salt |
2 teaspoons cornstarch |
1 tablespoon cold water |
Directions:
1. Place beans in a saucepan and cover with water; bring to a boil. Cook, uncovered, for 8-10 minutes or until crisp-tender.
2. Meanwhile, in a large nonstick skillet, cook bacon over medium heat until crisp. Remove with a slotted spoon to paper towels. Drain, reserving 1 teaspoon drippings. In the same skillet, saute onion until tender. Stir in the wine, sugar, vinegar and salt.
3. Combine cornstarch and cold water until smooth; add to the skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain beans; top with onion mixture. Sprinkle with bacon; toss to coat. Yield: 6 servings.
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