Tangy Bacon Green Beans Recipe

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Tangy Bacon Green Beans Recipe
Tangy Bacon Green Beans Recipe photo by Taste of Home
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Tangy Bacon Green Beans Recipe

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My grandmother’s Pennsylvania Dutch-style recipe turns plain old green beans into a tangy cross between three-bean and German potato salad. —Sharon Tipton, Casselberry, Florida
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 2 pounds frozen whole green beans
  • 12 bacon strips, chopped
  • 2 medium onions, halved and sliced
  • 2 tablespoons cornstarch
  • 1-1/4 cups water
  • 1/4 cup packed brown sugar
  • 1/4 cup cider vinegar
  • 1-1/2 teaspoons salt
  • 1 teaspoon ground mustard

Directions

Cook beans according to package directions. Meanwhile, in a 6-qt. stockpot, cook bacon over medium heat until crisp, stirring occasionally. With a slotted spoon, remove bacon to paper towels; reserve drippings.
In same pan, saute onions in drippings over medium heat until tender and lightly browned, 7-9 minutes. In a bowl, whisk remaining ingredients until smooth; add to pan. Bring to a boil; cook and stir until thickened, 1-2 minutes.
Drain beans and add to warm dressing; toss and heat through. Top with bacon. Yield: 12 servings.
Health Tip: Not only can using frozen veggies save prep time, they’re just as healthy as fresh—sometimes even more nutritious—because they’re picked at the peak of ripeness.
Originally published as Tangy Bacon Green Beans in Simple & Delicious October/November 2016

Nutritional Facts

1 serving: 173 calories, 11g fat (4g saturated fat), 18mg cholesterol, 483mg sodium, 13g carbohydrate (7g sugars, 2g fiber), 5g protein.

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  • 2 pounds frozen whole green beans
  • 12 bacon strips, chopped
  • 2 medium onions, halved and sliced
  • 2 tablespoons cornstarch
  • 1-1/4 cups water
  • 1/4 cup packed brown sugar
  • 1/4 cup cider vinegar
  • 1-1/2 teaspoons salt
  • 1 teaspoon ground mustard
  1. Cook beans according to package directions. Meanwhile, in a 6-qt. stockpot, cook bacon over medium heat until crisp, stirring occasionally. With a slotted spoon, remove bacon to paper towels; reserve drippings.
  2. In same pan, saute onions in drippings over medium heat until tender and lightly browned, 7-9 minutes. In a bowl, whisk remaining ingredients until smooth; add to pan. Bring to a boil; cook and stir until thickened, 1-2 minutes.
  3. Drain beans and add to warm dressing; toss and heat through. Top with bacon. Yield: 12 servings.
Health Tip: Not only can using frozen veggies save prep time, they’re just as healthy as fresh—sometimes even more nutritious—because they’re picked at the peak of ripeness.
Originally published as Tangy Bacon Green Beans in Simple & Delicious October/November 2016

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Reviews forTangy Bacon Green Beans

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MY REVIEW
TanteCindy User ID: 2260069 284542
Reviewed Mar. 3, 2018

"These are a variant of what Germans know as Sour Beans. As an onion lover, I would suggest halving the onion called for here. Also, cut the water to 3/4 to 1 cup using 2 tablespoons flour or 1 tablespoon cornstarch. Also use white distilled vinegar and granulated sugar for a more balanced flavor. Add lightly crushed celery seed to the dressing - about 3/4 teaspoon. Finally, this may be made in one pan. Prepare the green beans as directed on the package for the stovetop. Drain into a colander & set aside. In the now empty saucepan prepare the dressing as directed. Return the beans to the pan, toss to dress & heat on low until ready to serve. For 2 pounds of beans, a 4 quart Dutch oven is big enough.

I suspect the flavors dschultz01 found unpleasant came from the cider vinegar and brown sugar - both are far to strongly flavored for Sour Beans."

MY REVIEW
dschultz01 User ID: 1076910 278394
Reviewed Nov. 27, 2017

"Didn't care for the taste of this recipe. A little more work than it's worth."

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