3 to 4 potatoes, diced 3/4 inch (red keep their shape better)
1 lb. green beans, cut
1/2 to 3/4 lb. bacon, diced 1/2 inch or cut into 1/2 inch pieces if sliced bacon is used
1 Spanish onion, diced 1/2 inch
3 tbsp. flour, approx.
1/4 c. vinegar, approx.
1/4 c. sugar, approx.
Salt and pepper

Cook potatoes, drain. Discard liquid. Cook green beans, drain. Reserve liquid. Mix potatoes and beans with 1/4 cup of reserved liquid. Fry bacon until crisp, draining as necessary. When bacon is almost crisp, add onions and continue frying until onion is tender. Add flour and stir until smooth and very thick.

Add enough of the reserved bean liquid until smooth again; slightly thinner. Mix vinegar and sugar, add to bacon, onion mixture. Adjust amounts of sugar and vinegar until sauce is as sweet/sour as desired. Add to bean and potatoes - stir and serve hot.

Can be served with braised pork chops or smoked sausage. If more bacon is used, it can be served or a complete entree.