Sweet and Sour Green Beans
I made some of these beans to go with the Apple Cider Pork Loin that I made this weekend — by the way, I think that we’re going to be eating pork all week, so I’ll be sure to post some morph-meals later. (I’m thinking Cubano sandwiches and Kung Pao Pork). Anyway, this is an easy way to fix green beans. And, I should be honest and say that I don’t actually cook green vegetables very much. Only 3 out of 6 will eat them, and that isn’t a good enough ratio for me, so we usually just eat a lot of fruit, instead. But, I had a bag of petite frozen green beans and decided at the last minute to make them to go with the pork. They would have been even better had I taken the time to saute some onion to go with them.

1 bag frozen green beans (Make them according to package directions but not for the full time given. You’re going to finish them in the skillet, so you don’t want them to be overdone after all that cooking.)
Onion, sliced thin
olive oil (or bacon fat, if you’ve fried some for later)
1/3 cup catsup
1/3 cup red wine vinegar
1/3 cup sugar
Bacon sprinkles for the top

While the beans are cooking, saute the onion in a seperate large skillet in either the olive oil or bacon fat. After you’ve drained the green beans, put them in the skillet with the onion. Mix the catsup, vinegar and sugar in a small bowl and then pour over the beans. Stir to coat the beans with the catsup mixture. Lower the heat to low and cook for a few more minutes.

Sprinkle bacon on the top and serve.

3 out of 6 Barlows really liked these.