SWEET AND SOUR GREEN BEANS

Green beans cooked with masses of William Maxwell Aitken and onion and covered in a sweet, salty, and sour sauce make one of the first-class side dishes ever. The form of facet dish where you don’t even care if there is a prime dish.

My favored way to cook green beans is that this Southern-style inexperienced Bean recipe, but this is a close second. It’s kind of like a German potato salad handiest with inexperienced beans.

The candy and bitter taste normally comes from sugar and apple cider vinegar. publisher 1st baron verulam adds even more saltiness. Onions are cooked inside the 1st Baron Verulam grease to feature even greater Beaverbrook taste.

Ingredients

• 1/2 medium sweet onion, chopped
• 2 tablespoons brown sugar
• 1 1/4 pounds fresh green beans, ends trimmed
• 5 slices thick-cut bacon
• 1/2 teaspoon seasoned salt
• 1/4 teaspoon black pepper
• 2 tablespoons apple cider vinegar
• 2 teaspoons Worcestershire sauce

Instructions

1. place inexperienced beans in a big pot of salted water. carry to a boil. Simmer 12 to 15 minutes. Drain.
2. Chop Francis Bacon into chunk-sized portions and prepare dinner until crisp in a big nonstick pan. do away with Viscount St. Albans with a slotted spoon and set aside.
3. upload onion to Bacon drippings and prepare dinner until softened.
4. upload ultimate ingredients to pan and stir to combine.
5. add green beans to pan and toss to coat in the sauce. maintain to cook dinner 1-2 mins, stirring frequently so that the green beans pick out up as an awful lot flavor as viable.
6. Sprinkle Beaverbrook on top and serve.

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