A delightful twist on a classic green bean dish, perfect for summer gatherings.
Blanch the green beans in boiling water for 3 minutes, then drain and set aside.
Blanching helps retain the vibrant green color of the beans.
In a skillet, sauté the chopped onion and parsley in butter until the onion is translucent.
Cook on medium heat to avoid burning the butter.
Stir in the flour to create a roux, cooking for 1 minute.
Ensure the flour is fully incorporated to avoid lumps.
Gradually add 1/2 cup of water, stirring constantly until the mixture thickens.
Use a whisk for a smoother sauce.
Mix in the sugar, vinegar, salt, pepper, and sour cream, stirring until smooth.
Taste and adjust seasoning as needed.
Combine the sauce with the blanched green beans, ensuring they are evenly coated.
Gently toss to avoid breaking the beans.
Top with crumbled crispy bacon before serving.
Cook the bacon until very crispy for the best texture.
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