Perfectly crunchy and coated in a delectable, mustard-forward sauce, these green beans are the perfect companion for any entree. This recipe is a take on the German dish, Speckbohnen. “Speck” refers to the fat in pork and “bohnen” means beans. For our version, apple cider vinegar and Dijon mustard provide a tangy kick while a touch of brown sugar balances out the sourness. For crispier bacon bits, broil an additional 5-10 minutes before adding the green beans. Double the recipe to feed your Thanksgiving guests, or enjoy the leftovers cold on their own.
Sweet and Sour Green Beans
- 4 slices bacon, cut into ¼-inch thick pieces
- ¼ small yellow onion, finely chopped
- 1 tbsp apple cider vinegar
- 1 ½ tbsp packed light brown sugar
- 2 tbsp coarse ground Dijon mustard
- 12 oz green beans, washed and trimmed
1) Place bacon slices and finely chopped onion in a Suvie pan and broil for 15 minutes, until fragrant, stirring occasionally.
2) Meanwhile, mix together 1 tbsp apple cider vinegar, 1 ½ tbsp brown sugar, ½ tsp kosher salt, and 2 tbsp Dijon mustard in a medium bowl,
3) Remove pan from Suvie and stir 12 oz green beans into the bacon mixture. Place pan in the bottom zone of Suvie and cook now.
Suvie Cook Settings
Bottom Zone: Roast at 375°F for 20 minutes
Top Zone: None
4) Once the green beans are done cooking, remove pan from Suvie. Drizzle the reserved mustard sauce over the green beans and season to taste with salt and pepper. Divide between plates to serve.
Nutritional Information per serving (4 servings per recipe): Calories 98, Total Fat 3.5g, Total Carbohydrates 11.8g, Total Sodium 534.2mg, Total Protein 4.2g