Sweet And Sour Green Beans
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A little bit sweet and a little bit tangy, sweet and sour green beans with crispy bacon and onion are one of my favorite Southern side dishes.
This is one of those recipes that was told to me over the phone, beginning with, “you fry you up some bacon…”. Now in my experience, any recipe that begins with those instructions is gonna be good. Sweet and sour green beans are the only way I will eat green beans that aren’t fresh from the garden.
I haven’t bought canned green beans in close to ten years, I can’t even be bothered with those mushy things. If you can’t have garden-fresh green beans, frozen green beans cooked this way are the way to go! They are absolutely delicious. Don’t go thinking the vinegar makes them really sour, either. In this recipe, it just gives them an extra boost of flavor and is the perfect complement to the bacon and onions.
So, what else do you need for this sweet and sour green beans recipe? We’ve already got green beans, bacon, onion, and white vinegar. Well, we need the sweet to our sour, right? In this instance, we’re using sugar to balance out the vinegar for perfect sweet and sour green beans. This side dish pairs perfectly with a meaty main dish. Although, you might be so enamored with the side that you forget about the main. It’s that good, folks!
If you like this, you need my German potato salad in your life too.
Recipe Ingredients
- Green beans (I like french cut green beans but you can use whichever type you prefer).
- Sugar
- White vinegar
- Onion
- Bacon
How to Make Sweet and Sour Green Beans
Chop up your onion.
Place your onion in a large skillet. I’m using my cast iron skillet for this one.
I like to cut my bacon into pieces before I cook it for this. I just take my kitchen shears and cut the bacon strips into one-inch segments.
Kitchen shears are one of the most versatile tools you can have in your kitchen. I have several pairs. Just use them for whatever and plop them in the dishwasher!
The bacon pieces are easy to separate as it gets hot and begins to cook. You want to cook this over medium to medium-high heat until your bacon is done, stirring frequently to prevent the onions from burning.
Like so. See all of that bacon grease in there? I’ve got a plan for it.
When your bacon and onions are done, remove them to a plate.
Toss your sophisticated green beans in the hot skillet with your bacon grease.
When I did this, I swear those beans let out the biggest sigh of satisfaction.
Stir those often and continue cooking over medium heat until they get a bit tender.
This is where Southerners differ. Tradition deems that we cook the living mess out of our vegetables but I like my beans to have a little bit of life left in them so I stop cooking while there is still a bit of crunch.
Regardless of which side of the fence you sit on, when they get to your desired tenderness, add about two tablespoons of vinegar and two tablespoons of sugar. Stir that in.
Add your bacon and onions back in.
Stir that up a bit.
Salt and pepper to taste.
I always start with 1/2 teaspoon or so of each.
And that’s it! Your sweet and sour green beans are ready for the supper table. How quick and easy was that?
Guaranteed to please!
Storage
Store leftovers in an airtight container in the fridge for up to four days and reheat either in the microwave or on the stovetop.
Recipe Notes
- Here are some variations to make this recipe your own:
- Substitute the white vinegar for apple cider vinegar or lemon juice if you prefer.
- Swap the yellow onion for green onion.
- Use brown sugar instead of white sugar.
- For added flavor, add 2 teaspoons of Worcestershire sauce.
- Substitute the pork bacon for turkey bacon.
- Add a can of water chestnuts when you cook the green beans for added texture.
- Add one can of corn kernels.
- As mentioned, you can use fresh green beans, frozen green beans, or canned green beans. The choice is yours.
Recipe FAQs
What do you serve with sweet and sour green beans?
Green beans are a popular holiday side dish in the South, so serve them for Thanksgiving dinner with turkey breast, baked ham, or roasted chicken. Throughout the year, serve your sweet and sour green beans as a side with any kind of meat main dish, like pork chops or chicken fried steak. Don’t forget the cornbread!
Can I make sweet and sour green beans ahead of time?
Yes, you can make sweet and sour green beans up to 24 hours in advance. Simply store the cooked side dish in the fridge and then reheat it on the stovetop quickly before serving.
Check out these other sensational Southern side dishes:
Southern Deviled Eggs Recipe (Keto-Friendly)
Hush Puppies Recipe, Southern-Style
Oven-Baked Mac and Cheese (Southern Plate Favorite)
Southern Dressing With Cornbread
Southern-Style Fried Okra Recipe
Ingredients
- 1/2 package bacon 6 or 7 slices
- 1/2 chopped onion
- 32 ounces french-style green beans or other green beans
- 2 tbsp vinegar
- 2 tbsp sugar
- salt and pepper to taste
Instructions
- Cut bacon into one-inch segments and place the bacon and chopped onion in a skillet. Cook over medium heat until browned, stirring often. Remove to a plate.1/2 package bacon, 1/2 chopped onion
- Add beans to bacon grease and continue cooking over medium heat until they are to desired tenderness. Add vinegar and sugar and stir. Add bacon and onions back and let simmer for a few minutes, stirring often. Salt and pepper to taste.1/2 chopped onion, 32 ounces french-style green beans, 2 tbsp vinegar, 2 tbsp sugar, salt and pepper to taste
- Serve warm.
“Have the courage to say no. Have the courage to face the truth. Do the right thing because it is right. These are the magic keys to living your life with integrity.” – W. Clement Stone
Contributed by Southern Plate Reader, Jay. To submit your quote, click here!
I am having a blast reading your recipes! I came across this recipe and thought, surely not! But I was surprised. I make green beans very similar to this. My sugar vinegar ratio is a little different and I use the canned whole green beans but this is sooo close to my recipe. I, too, am a vegetarian who cooks with bacon. I LOVE what the bacon, the vinegar and the sugar does to these beans. I havent’ thought to use the frozen beans before but I think I’ll give it a shot.
Anyway, just wanted you to know that I’m a fan. I have two recipes I plan on making from your site this coming up week. I’m making the steak sandwiches for my daughter and husband and the fire and ice salad so I can use some some cucumbers from the garden. Can’t wait!!!
Ohhhh I forgot to say, your Pyrex story is so sad. I’m a huge bird lover (have had 2 pet cockatiels since I was 13 years old) and love that pattern. I have a beautiful 9 by 13 dish in the Friendship pattern, I got it on eBay and it’s in pristine condition. I love my Pyrex! Your blue dot bowl is so cute, my special bowl is white with light blue stripes. I always smile when I use it, like tonight when I made the biscuit dough in it!
Mmmm, Christy, made these beans for dinner! We don’t eat a whole lot of meat for most dinners, so we actually had the green beans as the “main course” with biscuits on the side. That may be a huge sacrilege in the south, I don’t know, but it sure turned out well for us! The green beans were so delicious :o) I used less bacon (it was maple!) and less green beans (didn’t have 2 pounds) but kept onion, sugar and vinegar the same.
I wanted to make your biscuits, but laziness prevailed and I made my normal recipe. You mix 2 cups flour, 1 teaspoon salt, 1 tablespoon baking powder, and 1 tablespoon sugar, cut in 1/3 cup cold butter (I use my hands- again, lazy!), stir in about 1 cup milk until it holds together using hands at the end, shape into 8 biscuits with hands (then I don’t have to dirty the table or rolling pin or a glass!), bake for 12 minutes at 425 and brush with melted butter if so desired. Sorry if it’s bad for me to share a recipe on your blog, I just wanted to share my lazy shortcuts since I know you don’t have a long attention span either :oD
In any case, I see myself making the green bean and biscuit (or even rice if I’m really in a hurry) on a regular basis because it’s a) delicious, b) cheap, c) fairly healthy, and d) always have the ingredients! Speaking of which, I have the same bottle of vinegar and my store brand french cut green beans say “simply delicious.” Apparently Alaskan beans are more humble than Alabaman ones!
Yum Christy! I wish I had you to cook for me everyday! I just saw 4 of those plates at my favorite thrift store! They were 50 cents a piece! They are pretty. I gotta make me some of them beans though. They sure do look good!
I made these for our family Easter dinner and they were delicious! I used frozen beans and apple cider vinegar, as suggested in a comments post. I haven’t ever been able to get green beans “right” until now. Thanks, Christy!!
Hi Christy,
I just found your web site a few weeks ago and have fell in love! My current economic situation, cut in hours and pay, have required cut backs for my family as well, including our grocery budget. I have had more time to cook better meals though and you’ve made it fun. My husband LOVES the grilled chicken tenderloins!
I am the Thanksgiving cook for my family every year in a very small house. Although I love it, it can get very hectic with the limited space and the great number of nieces, nephews, and siblings invading my space. You have inpired me to freeze some foods ahead which would be a great solution for my situation. I would like to try the grean bean recipe this year, along with some others. So my question is, can those be made and frozen ahead of time?
ty for the great recipies and the sence of humor luv it …..by the way im a yankee lol;;;luv the food