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Sweet and Sour Green Beans

These green beans are the “go-to” vegetable side dish at the Morgan house. Credit for this old Belzoni favorite is given to Mrs. Genelle Vance in the Catfish Festival cookbook. Mrs. Vance is the twin sister of my dear friend, Del Lott. They were born on Christmas Day, and I love their entire family. Many years ago, we were invited out to Scott and Kelly Kiker’s Belzoni home for dinner. We brought these green beans to go along with whatever Scott was cooking on the grill. After supper, my friend Kevin told me that his mama cooked green beans his whole life, and he hated them, but if she had cooked them like mine, he would not have complained. Your people will love them too!

Sweet and Sour Green Beans


4 cans green beans, drained

1/2 cup white vinegar

1/2 cup brown sugar

1/4 cup bacon drippings

5 green onions, chopped

8 pieces of bacon, fried crisp and crumbled. (Save the drippings.)

Salt and pepper


Heat oven to 350 degrees. Place the drained green beans in an 8 1/2 X 11 casserole dish. Season with salt and pepper. In a small boiler, combine the vinegar, brown sugar, and bacon drippings. Heat until warm. Pour the sauce over the green beans. Top with the bacon and green onions. Bake for about 30 minutes. Source: The Festival Cookbook

FNPP Marinated Green Beans
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