Ingredients
4 slices bacon
1 cup onion, thinly sliced
1 cup fresh mushrooms, sliced
2 cups canned green beans, drained
1/2 cup reserved bean liquid
1 tablespoon soy sauce
1 tablespoon wine vinegar
2 tablespoons cornstarch
1 tablespoon honey
1/4 cup slivered blanched almonds
Directions
Fry bacon until crisp, remove from skillet and set aside. Drain off all but 2 tablespoons of drippings. Saute onion and mushrooms until just tender but crisp. Add drained beans to skillet. Blend bean liquid, soy sauce, vinegar, cornstarch and honey. Pour into skillet and cook over low heat until sauce thickens slightly. Add slivered almonds and stir. Place in serving dish and top with crumbled bacon.
Serves: 6 to 8
Preparation time: 45 min
Approximate calories per serving: 80
Suggested Menu
Roast Beef
Baked Potatoes
San Francisco Bean Salad
Orange Sherbet
Recipe & Photograph courtesy of Curtin Publications, Inc., New York, NY ©1973
Vintage Recipe Cards 
Born and raised in San Francisco, never once did I ever hear of SF bean salad. Great aunt Agatha’s legendary gnarly 3 bean salad? Heard of that.
I’m wondering if the reference comes from the soy sauce called for, since China/Japantown(s) use soy sauce by the barrel (to make amazing foods!) and both are major contributors to SF culture and food. ::insert wailing lament here:; oh how I miss the food!
Just another ghastly thing attributed to my city by the bay. Absolutely adore this site!