Sweet And Sour Beans Roquefort Recipes

SWEET N SOUR BEANS

Steps:

• In a large skillet, cook bacon over medium heat until crisp. Remove with slotted spoon to paper towels. Drain, reserving 2 tablespoons drippings. Saute onions in the drippings until tender. Add brown sugar, vinegar, salt, mustard and garlic powder. Bring to a boil. , In a 5-qt. slow cooker, combine beans and peas. Add onion mixture and bacon; mix well. Cover and cook on high for 3-4 hours or until heated through.

SWEET AND SOUR GREEN BEANS

Steps:

• Cook bacon in a medium skillet over medium-high heat, stirring occasionally, until well-browned. Add onion and cook until translucent. Stir in flour and cook 2 minutes more.
• Pour vinegar and 3/4 cup of the reserved green bean liquid into the pan. Add sugar, salt, and pepper, and stir to combine. Bring to a boil, reduce to a simmer, and stir in the green beans. Continue cooking at a low simmer until beans are hot.

SWEET-AND-SOUR BEANS

Steps:

• Bring vinegar and sugar to a boil in a small saucepan. Reduce heat; simmer, stirring occasionally, until liquid has reduced to 2 tablespoons, 5 to 10 minutes. Add butter, and swirl until melted. Transfer to a medium bowl.
• Cook beans in a pot of boiling salted water until tender, about 6 minutes; drain well, shaking off any excess water. Toss with vinegar mixture; season with salt and pepper. Serve immediately.

SWEET AND SOUR BEANS

Steps:

• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Reserve 2 tablespoons bacon fat.
• Add onions to fat in pan, and saute until soft. Stir in garlic powder, dry mustard, wine vinegar, and brown sugar. Simmer for 20 minutes.
• In a large pot or slow cooker combine bacon and onion mixture with the kidney beans, lima beans, butter beans, and baked beans. Mix together, and simmer for 70 minutes.

SWEET AND SOUR BEANS

Steps:

• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Reserve 2 tablespoons bacon fat.
• Add onions to fat in pan, and saute until soft. Stir in garlic powder, dry mustard, wine vinegar, and brown sugar. Simmer for 20 minutes.
• In a large pot or slow cooker combine bacon and onion mixture with the kidney beans, lima beans, butter beans, and baked beans. Mix together, and simmer for 70 minutes.

SWEET AND SOUR BEANS

Steps:

• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Reserve 2 tablespoons bacon fat.
• Add onions to fat in pan, and saute until soft. Stir in garlic powder, dry mustard, wine vinegar, and brown sugar. Simmer for 20 minutes.
• In a large pot or slow cooker combine bacon and onion mixture with the kidney beans, lima beans, butter beans, and baked beans. Mix together, and simmer for 70 minutes.

SWEET AND SOUR BEANS

Steps:

• In a large nonstick skillet, combine the brown sugar, cider vinegar, garlic powder and mustard; bring to a boil. Stir in onions. Reduce heat; simmer, uncovered, for 15-20 minutes or until onions are tender. Add the beans and bacon., Pour into a 2-qt. baking dish coated with cooking spray. Cover and bake at 350° for 40-45 minutes or until heated through.

SWEET AND SOUR BAKED BEANS

Steps:

• Put onion slices in skillet, add sugar, mustard, salt and vinegar. Cook covered 20 minutes.
• Add cooked bacon and onion mixture to beans, which have been mixed and poured into a large casserole.
• Bake at 350 degrees, 45 minute to 1 hour covered.

SWEET-AND-SOUR BAKED BEANS

Steps:

• In a skillet, cook bacon until crisp; crumble and set aside. Discard all but 2 tablespoons drippings. Add onions, brown sugar, vinegar and mustard to drippings; simmer for 10 minutes, stirring frequently. Stir in beans and bacon. , Pour into an ungreased 3-qt. baking dish. Bake, uncovered, at 350° for 1-1/2 hours.

LAUREL'S SPICY SWEET AND SOUR GREEN BEANS

Steps:

• In a large pot of salted water, bring beans to a boil and simmer for 12-15 minutes. Drain.
• While beans are cooking, fry bacon in a large non-stick pan until crisp. Remove and drain on paper towels. Cool and break into bite-sized pieces. (Alternatively, you can cut the bacon into bite sized pieces and fry them until crisp, remove with slotted spoon and drain on paper towels.).
• Add onions to bacon grease in the pan and cook until soft. (If you feel you have too much grease, remove some first and save for another recipe. I like to leave at least 1/4 cup of grease in the pan.).
• In a bowl mix remaining ingredients and add to pan, simmering and stirring until the sauce thickens and has a nice thick syrupy consistency.
• Add beans to the pan and stir to coat the beans with sauce. Add the bacon and stir till combined. Serve.

SWEET AND SOUR BEANS

Steps:

• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Reserve 2 tablespoons bacon fat.
• Add onions to fat in pan, and saute until soft. Stir in garlic powder, dry mustard, wine vinegar, and brown sugar. Simmer for 20 minutes.
• In a large pot or slow cooker combine bacon and onion mixture with the kidney beans, lima beans, butter beans, and baked beans. Mix together, and simmer for 70 minutes.

THE BEST SWEET & SOUR BAKED BEANS

Steps:

• Fry bacon until crisp. Remove and crumble.
• Add onions to grease and add sugar, mustard, salt, and vinegar.
• Cover and cook on stovetop for 20 minutes.
• Drain all beans except pork and beans.
• Add beans to cooked mixture and pour into a 3 quart casserole dish.
• Bake at 350°F for one hour.
• Remove from oven and top with crumbled bacon.

SWEET-AND-SOUR BEANS ROQUEFORT

Steps:

• Drain beans, reserving 2 tablespoons of the liquid per 16 oz can.
• Cook bacon and onion until lightly browned.
• Add reserved bean liquid, beans, sugar, vinegar, salt and pepper; heat thoroughly.
• Spoon into serving dish; sprinkle with cheese.