Green Beans with Sweet-and-Sour Bacon Dressing

Photo/Recipe Credit

I’ve been dreaming about fresh green beans lately. As soon as I come across a FAB deal or am able to grow my own I’ll be making this recipe:


  • 1/2 lb. thick-cut bacon, cut crosswise into 1/8-inch strips
  • 1/2 yellow onion, finely minced
  • 1 cup apple cider vinegar
  • 1 cup sugar
  • 1 cup chicken stock
  • Kosher salt and freshly ground pepper, to taste
  • 3 lb. green beans, trimmed


In a large Dutch oven over medium heat, cook the bacon until browned and crispy, 8 to 10 minutes. Transfer to a paper towel-lined plate. Reserve 2 Tbs. of the bacon fat in the pan. Pour the remaining fat into a heatproof container and set aside.

Return the pot to medium heat, add the onion and cook, stirring occasionally, until lightly browned, 3 to 4 minutes. Stir in the vinegar and, using a wooden spoon, scrape up the browned bits from the pan bottom. Stir in the sugar, bring to a simmer and cook until the mixture is reduced by half, about 10 minutes.

Add the stock and half of the bacon. Simmer over medium heat until the liquid is slightly reduced, about 5 minutes. Add the reserved bacon fat and season with salt and pepper.

Add the green beans and bring to a simmer over medium heat, stirring occasionally to coat them with the dressing. Cook until the beans are crisp-tender, about 20 minutes. Remove from the heat and let the beans stand in the dressing for at least 30 minutes or up to 1 hour, stirring occasionally to coat them with the dressing.

Transfer the beans to a serving bowl and top with the remaining bacon. Serve immediately. Serves 12.

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