Best 12 Sweet And Sour Bean Trio Recipes

THREE BEAN SALAD

Steps:

• Make the dressing: In a separate small bowl, whisk together the vinegar, sugar, olive oil, salt, and pepper. Add the dressing to the beans. Toss to coat.
• Chill and serve: Transfer the salad to the refrigerator for several hours, to allow the beans to soak up the flavor of the dressing. Let come to close to room temperature to serve.

SWEET N SOUR BEANS

Steps:

• In a large skillet, cook bacon over medium heat until crisp. Remove with slotted spoon to paper towels. Drain, reserving 2 tablespoons drippings. Saute onions in the drippings until tender. Add brown sugar, vinegar, salt, mustard and garlic powder. Bring to a boil. , In a 5-qt. slow cooker, combine beans and peas. Add onion mixture and bacon; mix well. Cover and cook on high for 3-4 hours or until heated through.

SWEET AND SOUR GREEN BEANS WITH BACON

Steps:

• Place green beans in a microwave-safe bowl and add enough water to make a layer in the bottom; heat in microwave until green beans are tender yet firm to the bite, 1 to 3 minutes. Drain.
• Heat peanut oil in a large wok or skillet over medium heat; cook and stir onion until tender, 5 to 10 minutes. Transfer onion to a bowl and discard any remaining oil.
• Place the bacon in the wok or skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and cut into bite-size pieces. Reserve 4 to 5 tablespoons bacon drippings in the wok.
• Mix onion, brown sugar, vinegar, and liquid smoke in the reserved bacon drippings; cook and stir until sauce is bubbling and brown sugar is dissolved, about 5 minutes. Add green beans to sauce and stir to coat; cook until green beans are heated through, 2 to 3 minutes.
• Transfer green bean mixture to a microwave-safe casserole dish; season with black pepper. Serve immediately or warm in the microwave, if needed.

SWEET AND SOUR BEAN SALAD

Steps:

• Place all the beans, green pepper, onion and pimentos in a large mixing bowl. Add the oil and celery. In a saucepan, combine the vinegar, sugar, salt, pepper, and tomato soup. Bring to a boil and pour over the vegetables. Toss the mixture lightly with 2 forks. Do this several times as the mixture cools. Cover the bowl and refrigerate at least 4 hours before serving. The salad will be better if kept chilled 24 hours before serving. Drain and reserve liquid before serving; it will keep for several days. The reserved liquid can be poured over the leftovers. Add more sugar, if desired.

BEAN TRIO

Steps:

• For the best basic beans: Cover the beans with cold water to cover by 1 inch, and soak at least 3 hours or up to overnight.
• Rinse the beans and place them in a large heavy-bottomed pot. Top with the garlic, bacon, bay leaves, onion, salt and pepper. Add enough water to cover by 1 inch, then mix and bring to a boil. Reduce to a simmer, then cover the pot halfway (meaning, don't place the lid tightly on the pot) and cook until the liquid is thick and the beans are tender, 3 to 3 1/2 hours. (Continue to simmer if it needs more time.)
• Serve topped with grated Cheddar and diced red onion.
• For the Tex-Mex beans: Follow the basic beans recipe above, adding the jalapenos, chili powder and hot sauce with the bacon and other ingredients. Simmer the beans according to the directions above. Serve topped with a dollop each of guacamole, salsa and sour cream.
• For the Cajun beans: Follow the basic beans recipe above, adding the andouille sausage, paprika, chile flakes and thyme with the bacon and other ingredients. Simmer the beans according to the directions above. Serve topped with sliced green onions.

SWEET AND SOUR LONG BEANS

Steps:

• To cook the rice: Place the rice and water in a glass-measuring cup large enough to hold them or any microwave safe bowl. The rice expands a lot during cooking, so choose a container large enough to accommodate the final product. Microwave on high, uncovered, for 10 minutes. Microwave on medium-low, uncovered, for 15 minutes. Do not stir the rice at any time during the cooking process. Season with salt and fluff with a fork just before serving.
• To prepare long beans: In a small non-reactive bowl, combine garlic, ginger, soy sauce, lime juice and brown sugar, stir until completely mixed.
• In a large skillet or wok pan, heat oil over medium high heat. Add pork and cook until browned, about 3 to 4 minutes. Add the beans and toss until well coated. Cook 7 to 10 minutes or until beans are almost cooked. Increase heat to high, add the sauce and cook until sauce reduces and thickens, about 5 to 6 minutes. Serve immediately over hot rice.

SWEET AND SOUR GREEN BEANS

Steps:

• Cook bacon until crisp and remove from pan.
• Drain on paper towels.
• Saute onion in drippings.
• Add brown sugar, vinegar and green beans.
• Crumble bacon into mixture.
• Simmer 20-30 minutes.
• Garnish with almonds and pimento, if desired.

THE BEST SWEET & SOUR BAKED BEANS

Steps:

• Fry bacon until crisp. Remove and crumble.
• Add onions to grease and add sugar, mustard, salt, and vinegar.
• Cover and cook on stovetop for 20 minutes.
• Drain all beans except pork and beans.
• Add beans to cooked mixture and pour into a 3 quart casserole dish.
• Bake at 350°F for one hour.
• Remove from oven and top with crumbled bacon.

SWEET AND SOUR BAKED BEANS

Steps:

• Put onion slices in skillet, add sugar, mustard, salt and vinegar. Cook covered 20 minutes.
• Add cooked bacon and onion mixture to beans, which have been mixed and poured into a large casserole.
• Bake at 350 degrees, 45 minute to 1 hour covered.

SWEET AND SOUR GREEN BEANS

Steps:

• In a skillet, cook bacon until crisp; drain, reserving 2 tablespoons of drippings. Crumble the bacon and set aside. Saute the onion in drippings until tender. Stir in flour until thoroughly combined. Add water, vinegar and sugar. Cook and stir until thickened and bubbly; cook and stir 2 minutes more. Gently stir in beans and heat through. Sprinkle with bacon. Serve immediately.

SWEET-AND-SOUR BEANS

Steps:

• Bring vinegar and sugar to a boil in a small saucepan. Reduce heat; simmer, stirring occasionally, until liquid has reduced to 2 tablespoons, 5 to 10 minutes. Add butter, and swirl until melted. Transfer to a medium bowl.
• Cook beans in a pot of boiling salted water until tender, about 6 minutes; drain well, shaking off any excess water. Toss with vinegar mixture; season with salt and pepper. Serve immediately.

SWEET AND SOUR GREEN BEANS

Steps:

• Cook bacon in a medium skillet over medium-high heat, stirring occasionally, until well-browned. Add onion and cook until translucent. Stir in flour and cook 2 minutes more.
• Pour vinegar and 3/4 cup of the reserved green bean liquid into the pan. Add sugar, salt, and pepper, and stir to combine. Bring to a boil, reduce to a simmer, and stir in the green beans. Continue cooking at a low simmer until beans are hot.