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.

sweet and sour green beans.

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.

ingredients for sweet and sour green beans.

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 the onion.

Chop up your onion.

Place onion in skillet and add chopped bacon.

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!

Cook bacon and onion.

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.

Cooked bacon and onion.

Like so. See all of that bacon grease in there? I’ve got a plan for it.

Remove bacon and onion to a plate.

When your bacon and onions are done, remove them to a plate.

Place green beans in skillet with bacon grease.

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 green beans until tender.

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.

Add vinegar and sugar to skillet.

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 bacon and onion back to skillet.

Add your bacon and onions back in.

Stir together the sweet and sour green beans.

Stir that up a bit.

Salt and pepper to taste.

Salt and pepper to taste.

I always start with 1/2 teaspoon or so of each.

sweet and sour green beans.

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

Southern Butter Beans Recipe

Oven-Baked Mac and Cheese (Southern Plate Favorite)

Southern Dressing With Cornbread

Southern-Style Fried Okra Recipe

Sweet And Sour Green Beans

A perfect balance of sweet and tangy, sweet and sour green beans with crispy bacon and onion is one of my favorite Southern side dishes.
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Course: Side Dish
Cuisine: American
Keyword: green beans
Servings: 4

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.
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194 Comments

  1. Hi love idea of this, but I don’t really like frozen green beans. So I was curious can I use fresh green beans?? I think they would be awesome in this don’t you?
    Thank you for getting back to me

  2. Never having cooked for anything but family, I don’t know the answer to the following question? How many green beans should you cook for 45??????? Thank you for answering!

    Enjoy everything about you!!!

    1. Hmm. Okay I would immediately reduce that number to 35 because not everyone will eat green beans. Also, there tend to be an abundance of sides so folks dont normally eat the amount they might at other meals. Based on that, I’d make three to four recipes of this. The plus is that if any are left they freeze exceptionally well.
      I’m sorry this is so quick. My daughter is about to go play at a friends house and she’s tripping over me with excitement 🙂

  3. Just read your recipe for Sweet and Sour Greens -Friends have always thought it strange that I sprinkled sugar on green beans. Now I know this is not quite so strange! I have some green beans and plan to try this very soon. Sounds really good!

  4. Maybe you should try canned green beans again. They are not mushy. I used to wouldn’t eat them either but love to just drain some french cut canned green beans and toss them in a hot skillet with a little bacon fat until heated through. For the cook all day kind, Allen’s Sunshine Green Beans are great. Just be careful to not get the pre-seasoned ones. My last home canned ones were mushy. I’m to arthritic to do much growing and canning these days so I’m appreciating store bought frozen veggies like I never thought I would.

  5. I finally made these over the weekend and I just ate a bowl of leftovers for lunch — they are so good! My sweetheart said, “Now THAT’S a green bean I can eat!” We love ’em! Thanks!

  6. I love your blog and recipes. My husband is blaming you for my new obession which is Pyrex bowls and casseroles and oh my now plates. I am kidding about the blame.He actually likes them as much as I do.Keep up the good work. Let me know when you come to Nashville area for a book signing!

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