R ~canned bean recipes

[Guest Guest]

OLD GREEN BEAN CASSEROLE HAS A CHALLENGER

 

BY KIM BOATMAN Mercury News

 

I'm sure this is some form of sacrilege, but isn't it about time to retire the green bean casserole?

 

 

 

Haven't we grown just a little weary of the fried onions? The general gloppiness?

 

 

 

A few years back, Peggy Aaron of San Jose decided her family was ready for a change and discovered the vinegar green bean recipe in John Hadamuscin's ``Special Occasions: Holiday Entertaining All Year Round.'' Aaron e-mailed, ``It was a hit, and I have made it several times since!''

 

 

 

The recipe also happens to be the German-style green bean dish Carol Voss' family remembers so fondly. Bacon and onion, along with vinegar, give it flavor. Aaron notes that it's very important to whisk the eggs well before adding to the dish. Otherwise, you end up with scrambled eggs!

 

 

 

Aaron's recipe calls for fresh green beans. If you're wed to canned beans, Kayla Grooms of Gilroy offers a speedy version. Bring 4 tablespoons bacon grease, 3 tablespoons brown sugar, 1 teaspoon dry mustard and 2 tablespoons vinegar to a simmer and cook for 3 minutes. Drain 2 cans French-style green beans. Pour the sauce over the beans and heat.

 

 

[Guest Guest]

VINEGAR GREEN BEANS

 

 

 

2 pounds green beans

 

1 small onion, thinly sliced vertically

 

6 small slices bacon, coarsely chopped

 

2 large eggs

 

1/2 cup cider vinegar

 

1/4 cup sugar

 

 

 

Trim beans and cut in half lengthwise. Cook in boiling salted water until tender. Drain, then place in warm serving dish. Place onion and bacon in a small skillet and saute until bacon is crisp. Whisk together eggs, vinegar and sugar in a small bowl, then whisk this mixture into skillet. When sauce is hot, pour it over beans, toss and serve immediately.