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Thanksgiving 2010 - Another Beanie Reveal

John Curtas delves into family history to discover the real story behind Grandma Schroader's Sour Beans.


2 cans green beans, heated up
1/4 lb. Bacon

Fry and crumble bacon

Bring to a boil:
1/4 cup vinegar
1/3 cup sugar
1/2 tsp. Salt
chopped onion

Pour over green beans
Garnish with as much crumbled bacon as your cardiologist allows.
Serve hot, cold or any temperature in between.

These beans co-exist wonderfully with any Thanksgiving dinner, and taste even better the next day. I promise - if you serve them once, you'll serve them every year.

Happy Thanksgiving!

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