Childhood Sunday dinners often included gram's German green beans served with roast chicken or beef. She grew and canned her own beans so they were always fresh tasting.
When I can't find fresh beans, I buy frozen as it's closer to fresh than canned and retains the color and texture of fresh beans.
She made many sweet and sour recipes and this recipe is not only good on green beans, but can be used as a warm dressing for a spinach salad or warm German potato salad.
It's simple, inexpensive, tasty and attractive.
German Sweet and Sour Green Beans
1 pound fresh green, or about 2 cups frozen or canned4 - 6 slices chopped bacon
1/2 onion, chopped
1 Tab. sugar, or Splenda
1/4 cup cider vinegar
salt and pepper to taste
Cook, heat or steam fresh beans with a little salted water until tender and drain. Saute bacon with onion until bacon is cooked and onion is lightly browned. Add sugar, vinegar, salt and pepper and cook until sugar dissolves and all is heated through. Place beans in serving dish, and pour bacon mixture over them, tossing gently. Serves 4 - 6.
Estimated Cost: $2.00 or less; .50 cents a serving or less.