Sweet And Sour Beans Food

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.

SWEET AND SOUR ADZUKI BEANS

Steps:

• Heat the oil (or butter) slightly in a 4-6 quart heavy saucepan.
• Add onion, and grate in garlic and ginger.
• Sauté on medium heat, stirring occasionally, until caramelized.
• Stir in tomato paste and cook for about 2 minutes, stirring often.
• Stir in garam masala and turmeric.
• Stir in sake, deglazing the saucepan.
• Stir in maple syrup and raisins.
• Stir in adzukis, let them take in the flavours for about 3 minutes, stirring often.
• Stir in water and simmer for 1 hour, stirring occasionally.
• Add water, if needed while simmering, maintaining about 1 cup of water in saucepan at all times.
• Stir in apple cider vinegar, peppers and sea salt to taste.
• Simmer 30 minutes more or until adzukis are cooked through (add water if needed).
• Serve over white or brown rice.
• Garnish with fresh cilantro, and drizzle with sesame oil, if desired.

SWEET BARBEQUE BEANS

Steps:

• Fry the bacon pieces in a large skillet until browned and crisp, remove from the pan and set aside. Crumble the ground beef into the pan; cook and stir until no longer pink, then drain off grease. Transfer the ground beef and bacon to a slow cooker.
• Pour the baked beans, navy beans, kidney beans, ketchup, brown sugar and vinegar into the slow cooker. Season with honey garlic sauce, sweet and sour sauce, onion powder, garlic salt, mustard powder and Worcestershire sauce. Stir until everything is distributed evenly. Cover, and cook on High heat for 1 hour before serving.

SWEET AND SOUR GREEN BEANS

Steps:

• In a large skillet, cook bacon over medium until browned, 3 to 4 minutes per side. With tongs, transfer to a paper-towel-lined plate (reserve skillet with pan drippings).
• Add onion to skillet; season with salt and pepper. Cook, stirring occasionally, until onion starts to brown, 3 to 5 minutes. Add green beans and 1/4 cup water; cook, tossing occasionally, until beans are bright green and tender, about 10 minutes.
• Crumble bacon into skillet; add vinegar and sugar. Cook until a syrupy sauce forms, 2 minutes, tossing to coat. Serve immediately.

SWEET AND SOUR BEANS

Steps:

• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Reserve 2 tablespoons bacon fat.
• Add onions to fat in pan, and saute until soft. Stir in garlic powder, dry mustard, wine vinegar, and brown sugar. Simmer for 20 minutes.
• In a large pot or slow cooker combine bacon and onion mixture with the kidney beans, lima beans, butter beans, and baked beans. Mix together, and simmer for 70 minutes.

SWEET AND SOUR GREEN BEANS

Steps:

• Fry the bacon in a large skillet over medium heat until crisp. Remove the bacon from the pan and let it drain on paper towels or a brown paper bag.
• Pat the the green beans completely dry and add them to the bacon drippings in the skillet. (If you have more than 2 tablespoons drippings in the skillet, you may wish to spoon some out and reserve them for another use.) Cook the green beans over medium heat, stirring occasionally, until the beans reach the desired tenderness, 6 to 13 minutes depending on the thickness of your green beans and your desired tenderness.
• Meanwhile, in a small bowl whisk together the vinegar, cornstarch, brown sugar, dry mustard, salt, and pepper.
• Pour the mixture over the green beans, crumble the bacon over the top, and cook until the sauce thickens and coats the beans, about 2 minutes. Serve immediately.

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

Steps:

• In large saucepan, bring red wine vinegar and sugar to boil over medium-high heat. Boil until reduced to 1/2 cup, about 10 minutes, watching carefully. Whisk in olive oil. Meanwhile, cook beans in a large pot of boiling salted water until just tender, stirring occasionally, about 5 minutes. Drain. Pour vinegar mixture into same pot and return to simmer, whisking constantly. Return beans to pot and toss to coat. Season to taste with salt and pepper. Transfer beans to bowl and sprinkle with almonds.;

SWEET "N" SOUR BEANS (CROCK POT)

Steps:

• In a large skillet, cook bacon until crisp. Remove to paper towels. Drain, reserving 2 tablespoons drippings.
• In the drippings, saute onions until tender.
• Add brown sugar, vingear, salt, mustard and garlic powder. Bring to a boil.
• In a 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 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 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-SOUR KIDNEY BEANS

Steps:

• Drain pineapple, reserving juice. Set pineapple aside. In a bowl, combine the brown sugar, cornstarch and ginger. Add enough water to reserved juice to measure 1/2 cup; stir into cornstarch mixture until smooth. Add vinegar and soy sauce; set aside. , In a large nonstick skillet or wok coated with cooking spray, stir-fry the onion, peppers and carrot until crisp-tender. Add garlic; stir-fry 1 minute longer. Add the beans, tomato and reserved pineapple. Cook and stir for 2-3 minutes or until heated through. stir soy sauce mixture and add to bean mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with rice if desired.

SWEET-AND-SOUR BAKED BEANS

Steps:

• In a skillet, cook bacon until crisp; crumble and set aside. Discard all but 2 tablespoons drippings. Add onions, brown sugar, vinegar and mustard to drippings; simmer for 10 minutes, stirring frequently. Stir in beans and bacon. , Pour into an ungreased 3-qt. baking dish. Bake, uncovered, at 350° for 1-1/2 hours.

SWEET AND SOUR BEANS

Steps:

• In a large nonstick skillet, combine the brown sugar, cider vinegar, garlic powder and mustard; bring to a boil. Stir in onions. Reduce heat; simmer, uncovered, for 15-20 minutes or until onions are tender. Add the beans and bacon., Pour into a 2-qt. baking dish coated with cooking spray. Cover and bake at 350° for 40-45 minutes or until heated through.

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 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.

SWEET & SOUR GREEN BEANS

Steps:

• Fry BACON and remove from fat.
• Mix SUGAR, VINEGAR and GARLIC; add to hot BACON FAT.
• Cook mixture for about 5 minutes over medium high heat.
• Place BEANS in a shallow baking dish.
• Sprinkle ALMONDS over BEANS.
• Place ONION rings on top of ALMONDS.
• Crumble BACON over the top of the ONIONS.
• Pour SUGAR/VINEGAR/GARLIC/BACON FAT mixture over the top of the BACON.
• Bake at 250 degrees for 4 hours.
• For a better presentation, I would drain the liquid off of the beans before serving, or serve the beans in soup bowls. But, keep the liquid, just in case you do reheat the beans.

SWEET AND SOUR GREEN BEANS

Steps:

• In a saucepan, combine the water, beans, salt, pepper, bay leaf and cloves.
• Cover and cook over low heat for 3 minutes less than package directions.
• Drain and add the sugar, vinegar and butter or fat.
• Cook 5 minutes, stirring frequently.
• Remove bay leaf and serve.

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.

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 & SOUR MIXED BEAN HOTPOT

Steps:

• Preheat the oven to 400°F.
• Thinly slice the potatoes and parboil them for 4 minutes. Drain the potatoes thoroughly, toss them in the oil so they are lightly coated all over and set aside.
• Place the butter, flour, tomato puree, apple juice, brown sugar, ketchup, sherry, vinegar and soy sauce in a saucepan. Heat gently, whisking constantly until the sauce comes to a boil and thickens. Simmer gently for 3 minutes, stirring.
• Rinse and drain the beans and chickpeas and add to the sauce with all the remaining ingredients. Mix well.
• Spoon the bean mixture into the casserole.
• Arrange the potato slices over the top of the bean mixture, overlapping them slightly and completely covering.
• Cover the casserole with foil and bake for about 1 hour, until the potatoes are cooked and tender. Remove the foil for the last 20 minutes of cooking time to lightly brown the potatoes.

QUICK SWEET-AND-SOUR GREEN BEANS RECIPE

Steps:

• Place the green beans in a steamer basket set over a large saucepan of boiling water
• Steam until bright green and crisp-tender, about 5 minutes
• In a medium skillet, heat the oil
• Add the shallot and cook over high heat, stirring, until softened, about 2 minutes
• Add the vinegar and sugar; stir to dissolve the sugar
• Remove from the heat and add the beans
• Season with salt and pepper, toss well, and serve

SWEET-AND-SOUR GREEN BEANS

Steps:

• Boil red wine vinegar and sugar in heavy medium saucepan over medium-high heat until reduced to 3/4 cup, about 45 minutes. Add butter and whisk until melted. Cool. (Can be prepared 2 days ahead. Cover and refrigerate.)
• Cook beans in large pot of boiling salted water until just tender, stirring occasionally, about 8 minutes. Drain beans. Pour vinegar mixture into same pot and bring to simmer. Add beans and toss to coat. Season to taste with salt and pepper. Mound beans in bowl. Sprinkle with parsley and serve.

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.