SWEET SOUR BEANS AND LINZEN
This recipe offers a comforting and flavorful dish with a delightful sweet and sour profile. The beans, cooked until tender, are enhanced with a simple yet effective combination of vinegar and brown sugar, creating a satisfying balance of flavors. This classic recipe is perfect for a hearty and delicious meal, offering a taste of traditional cooking with a modern twist.
Ingredients
- 2/3 cup Dried beans (Quantity estimated (not specified in original recipe))
- 1 teaspoon Salt (Quantity estimated (not specified in original recipe))
- 1/2 teaspoon Black pepper (Quantity estimated (not specified in original recipe))
- 1 tablespoon Butter (or vegetable oil) (Originally drippings. Substituted with butter or vegetable oil for modern preference.)
- 1 tablespoon All-purpose flour
- 1/2 cup Soup stock (chicken or vegetable) (Quantity estimated (not specified in original recipe))
- 2 tablespoons White vinegar
- 2 tablespoons Brown sugar
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Instructions
- 1Soak the dried beans in water overnight. Drain the beans. In a pot, boil the beans in salted water until tender, approximately 1-1.5 hours. Drain the cooked beans.
- 2Season the cooked beans with salt and pepper to taste. In a pan, melt the butter (or heat the oil) over medium heat. Add the flour and cook, stirring constantly, until lightly browned (about 1 minute). Gradually whisk in the soup stock until smooth.
- 3If making sweet and sour beans, add the vinegar and brown sugar to the pan. Bring to a simmer and cook for a few minutes, allowing the flavors to meld.
- 4Serve the sweet and sour beans hot.
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