Country Style Green Beans


Country Style Green Beans

Country Style Green Beans
15 Min

Weeknight side dishes don't have to be boring, not when they can be exciting like these country-style green beans! In just a few minutes, bacon and a couple other ingredients make plain frozen green beans spectacular!

What You'll Need

  • 8 slices bacon, chopped
  • 1 large onion, sliced
  • 1/2 cup white vinegar
  • 1/4 cup sugar
  • 1 (16-ounce) package frozen green beans, thawed

What to Do

  1. In a large skillet, cook bacon and onion over medium-high heat until bacon is crisp, stirring often. Remove bacon and onion with a slotted spoon, reserving 1/4 cup drippings in skillet. Drain bacon and onion on paper towels, and set aside.
  2. In a small bowl, combine vinegar and sugar; pour into drippings in skillet and bring to a boil.
  3. Add beans and cook over medium-high heat until heated through, stirring occasionally. Spoon into a serving dish; top with bacon and onion.

Nutritional InformationShow More

Servings Per Recipe: 6

  • Amount Per Serving % Daily Value *
  • Calories 213
  • Calories from Fat 124
  • Total Fat 14g 21 %
  • Saturated Fat 4.6g 23 %
  • Trans Fat 0.0g 0 %
  • Protein 5.1g 10 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 20mg 7 %
  • Sodium 255mg 11 %
  • Total Carbohydrates 17g 6 %
  • Dietary Fiber 2.4g 10 %
  • Sugars 11g 0 %

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No offense to folks from the south this is not a southern recipe It is just a version of German Sour Beans There is enough vinegar and sugar used here to dress two or three pounds of beans - that is what it is a dressing German Sour Beans also include plenty of cracked black pepper and a bit of celery seed in the dressing My greatgrandmother who came over from Germany as a young woman taught her daughter how to make this dish - and Gran taught the next two generations how to do it Now on behalf of my late sister I have taught my nieces how to make their favorite green bean recipe Once the green beans are ready to pick their favorite menu is brats from the grill Sour Beans and warm German Potato Salad which has a very similar dressing This is one of two menusRead More they would happily eat several days in a row Thanksgiving dinner being the other

Since when does the word "country' means it comes from the south there can and is a huge difference between country cooking and southern cooking

I agree with yoyo1198. Green beans "heated through" are still raw beans. Cook fresh green beans for 2 hours with ham or bacon pieces, then finish seasoning with salt, pepper and a little butter.

This wasn't written by anyone from the South. I wouldn't even give frozen green beans to Sasquatch. Use fresh beans and cook 'em for a couple of hours with bacon drippings. Now, that's Southern.

MUSHY green beans???? NO WAY. Three/four minutes in pressure cooker if you have one. Longer in water but 2 hours?

We did this for Christmas dinner and it was a hit! Will definitely do it again and the recipe is already requested!

I am going to try it on my husband. He likes them if I cook them with ham, He is from the south. I hope he likes them. So hard to please.


BearStar must not eat much stew. You can cook meat and vegetables in water and retain all of the vitamins and minerals if you consume the liquid when you eat the meat and vegetables. Ever heard of blanching?

First time trying this dish. I used apple cider vinegar instead of white. I didn't expect this dish to be this tasty, but it was. I'd definitely make this dish again.

I forgot to mention that I used fresh green beans instead of frozen. After boiling them I added the beans to the sugar and vinegar mixture in the skillet.

This works just as good if not better with French Cut Canned Green Beans.. I've made this for serving crowd size parties and do everything but like the bowl.

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This sounds like a TRUE country NOT southern recipe....I grew up in the country on a working farm so we would use fresh green beans from the field or the ones my mom canned...Definitely fry up the bacon first then the onions in the bacon fat. That is what we do.

Sounds like a northern recipe and not southern--I am from North Carolina and we do not use canned OR frozen green beans--either home canned or Fresh! No french ones either!

I am as Southern as you can get and a darn good southern cook and never heard of some of these recipes--green beans you put them in a pot (preferrably in a club aluminum pot) cover with water, add fat back and a tblsp of salt and bring to a boil, cover and let cook til the water cooks down low--but if it hasn't been 1 1/2-2 hrs--add more water and bring back to a boil and continue cooking until you have cooked them for 1 1/2-2 hrs and serve with green onions, tomatoes, cucumbers, fried squash, boiled new potatoes and cornbread! Now that is a good old southern meal and don't need no meat unless it is wild meat like deer or bear! Don't know where that southern recipe came from but it doesn't sound southern to me--sounds like it was cooked NORTH of the mason dixon line to me!

I can't find true Southern Recipes anywhere. For some reason they are changed. Do you have any ideas where I can find them? Thank you for sharing your Green Beans Reba

Steaming vegetables is alot better than boiling in water which removes alot of the natural minerals & essential vitamins in most vegetables. Steam or Stir fry vegetables retains the natural flavors and crisp texture. Never Boil Vegetables or Meats in water. Yuck!

I fry up the bacon, remove and saute my red onion slices in the bacon fat. Add Balsamic Vinager to reduce. Add partially cooked frozen or fresh french green beans. Add back the bacon. Yummy good.

I'm from the South... Cali that is...But my Daddy was from Lousiana and my Momma from NM but raised by her Abelene Texas Momma.

Think I would fry the bacon first by itself, pull it out and then fry onion in the drippings. If you cook them together, don't think bacon would crisp up until onion was too done or even burned... Awhole onion puts out a lot of moisture...

I have made green beans this way all my life. This how my mother always fixed them. My dad was born and raised in Arkansas. I also add some bacon drippings to my beans. It adds a bit more flavor to them.

Why does you description mention canned green beans, while the recipe calls for frozen green beans? Does it make a difference which kink I use.

Ooooh! This sounds Soooo Goood. I am definitely trying this recipe for my Christmas dinner


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