Ridiculously good beans that make a great side dish to just about anything. One of those recipes that grandma made for years that we could never get enough of. Garnish with sliced or slivered almonds.


Recipe Summary

10 mins
20 mins
30 mins
8 servings


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until crisp, about 10 minutes.

  • Meanwhile, place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add green beans, cover, and steam until tender-crisp, 3 to 5 minutes. Drain.

  • Drain bacon slices on paper towels, reserving grease in the skillet. Saute onion in the bacon grease until softened, about 5 minutes. Stir in brown sugar, vinegar, salt, mustard, and pepper. Stir well, scraping up any onion bits off the bottom of the skillet. Cook until bubbling, 3 to 5 minutes.

  • Add green beans to the skillet with the sauce; toss to coat well. Chop cooked bacon and stir into the beans. Serve hot.

Nutrition Facts

118 calories; protein 3.9g 8% DV; carbohydrates 22.7g 7% DV; fat 2.1g 3% DV; cholesterol 5mg 2% DV; sodium 260.4mg 10% DV. Full Nutrition

Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 1
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Rating: 4 stars
4.17.20 I knew that the amount of brown sugar in this recipe would be too much for us, so I scaled it back to 1/3 of that amount (personal taste preference), and my husband even commented that was almost too sweet for him. Rather than steaming the green beans stove top, I microwaved them for 2-1/2 minutes, and they were perfectly cooked. I’ve made many sweet-sour green beans over the years, but this is the first time that I‘ve used brown sugar rather than white sugar. I definitely could tell a difference, and actually liked it better. The other ingredient that differentiates this recipes is the dry mustard, and again, liked it a lot. I would suggest that you start out with a smaller amount of brown sugar because this recipe really has quite a bit. You always can add more, but if it’s too sweet, you can’t take it out. Thanks for sharing your Grandma’s recipe, we liked it! Read More