John Curtas is feeling his beans...
GRANDMA SCHROADER'S SOUR BEANS:
The Actual, Authentic Straight-From-The-Fifties Recipe
2 cans green beans
1/4 lb. Bacon
Fry and crumble bacon
Bring to a boil:
1/4 cup vinegar
1/3 cup sugar
1/2 tsp. Salt
pour over green beans
garnish with bacon
JOHN CURTAS MODERN VERSION
Fry and crumble a pound of bacon - which is more than you'll need, but half of it will have miraculously disappeared before you use it as a garnish.
Cook and drain one 10oz. package of French Cut Green Beans and put them in a nice serving bowl. (this takes about five minutes)
While the beans are steaming or microwaving, bring to a boil 1/2 cup vinegar (any kind will do), 1/2 cup sugar, 1 teaspoon of salt and one chopped onion (chopped anyway you like your chopped onions to look).
No here's the hard part so pay attention: after the sugar/vinegar/onion mixture has come to a full boil, pour the entire mixture over the beans and garnish with as much crumbled bacon as your cardiologist allows.
Serve hot, cold or any temperature in between. These beans co-exist wonderfully with any Thanksgiving dinner, and I promise - if you serve them once, you'll serve them every year.
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