Sweet Sour Beans And Carrots Recipes

SWEET AND SOUR CARROTS

Steps:

• Add carrots to a saucepan filled with water and bring to a boil. Cook for about 9 minutes or until carrots are tender. Reserve 1/4 cup carrot water. Drain and set aside.
• In another saucepan, melt butter. Add cornstarch, sugar, lemon juice and carrot water. Cook over medium heat until slightly thickened.
• Pour sauce over carrots and serve hot.

SWEET AND SOUR CARROTS

Steps:

• Boil sliced carrots until crips-tender; drain and remove from pan.
• In the same pan combine all other ingredients, cook over medium until bubbly.
• Add carrots back into the pan, stir and cook until heated through.

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 CARROTS

Steps:

• Halve 1 pound carrots lengthwise and cut into 3-inch pieces; steam until tender, about 15 minutes. Meanwhile, simmer 2 tablespoons cider vinegar, 1 tablespoon olive oil, 2 teaspoons sugar, 1 smashed garlic clove and a pinch of salt until syrupy, about 3 minutes. Add a pinch of red pepper flakes. Season the carrots with salt and drizzle with the sweet-and-sour sauce. Top with chopped parsley.

TíA ROSA AND RUTH EICHNER'S SWEET-AND-SOUR CARROTS

Steps:

• 1. Boil the whole carrots until tender, then cut into 1/2-inch rounds. Steam the bell peppers and onions until tender. Combine all the vegetables in a large crock or bowl.
• 2. Combine the vinegar and the sugar in a saucepan over low heat. Cook for 5 minutes, stirring to dissolve the sugar. Stir in the tomato puree, mustard, and Worcestershire. Remove from the heat. Pour over the vegetables and stir together well. Taste and adjust seasoning with salt and pepper. Cover and chill for at least 2 hours before serving.