Sweet and Sour Beans
|French green beans||2 1⁄2 Pound|
|Lean bacon||1⁄4 Pound|
|Cider vinegar||1⁄2 Pint|
Wash and string 2 1/2 lb. French green beans.
Cut as preferred or leave them whole if they are small.
Drop the beans a handful at a time into a large pan containing 6 or 7 pints of rapidly boiling salt water, 1/2 teaspoon salt for each pint of water.
Bring back to a boil and cook for 10 to 15 minutes until tender.
Drain and cool.
Remove the rinds and chop finely 1/4 lb. lean bacon.
Fry in 1/2 oz. butter.
Add 2 onions previously minced, cover and cook over medium heat for 5 minutes.
Stir in 3 tablespoons sugar and 1/2 pint cider vinegar.
Simmer for 10 minutes.
Pour over beans, mix well and chill in refrigerator overnight.