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!
Christy, this is close to the way my mama does it, but she adds cut up raw cabbage to the vinegar and cooks it till it’s done and then pours it over the greenbeans (french cut), you can use either, tho. Oh my stars!!! It’s soooo good!!
Just love green beans cooked this way. Gives them the best taste.
Christy, Your green beans are *delicious*.
That eBay seller is the devil. I’m sorry about your dishes. That wasn’t right.
Hi Christy, I am Italian, and I found your recipe surfing on a FB link.
I found it easy and enjoyable, I think I’ll put the link of your web page in my bookmarks becuse I love cooking and I am curious to try every recipe in the world.
If you want to exchange some reicpe with me, I think you’ll get my email address with this post!
Happy cooking from Italy!
Bye 🙂
Hi Christy,
I just read about your broken dishes you bought on eBay. I am an eBay seller and my husband wraps so very well – lots of bubble and peanuts. However, the other day I bought something for a gift for someone and it came wrapped in newspaper. Yikes! I held my breath. It was okay, but I have gotten other items that were broken. It was good that you notified the seller, but if it happens again and I hope it doesn’t, just contact eBay. They want to know these things and I can’t imagine why the seller only refunded $8.00. We do live and learn along the way, don’t we? Love you blogs! Blessings, Dorothy
Christy, you are a trip! I just love the way you write! I just giggle all the time when I read your stuff. I’m going to be trying these green beans. The recipe sounds do-able, even for a somewhat novice cook like myself. Thanks for being so down- to-earth, Dear Friend!
When my mother was first married a neighbor lady taught her to mak “Southern Style” green beans. Sautéd bacon and onions, fresh green beans with enough water to cover and cooked until the green beans are soft. I do my in the slow cooker and add new potatoes when I can get them. I was in my 40’s when I found out there were other ways to cook fresh beans.