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Tangy Bacon Green Beans

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


  • 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


  • 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.
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.
Nutrition 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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  • washburn.sarah
    Oct 25, 2020

    I loved these. I am not sure why some of the reviewers rated them so low. I thought this recipe was great. I loved the combination of sweet, salty, and sour flavors. I don’t usually love frozen green beans either. I prefer them fresh, but I happened to have frozen green beans that I needed to use up because my husband accidentally got them instead of fresh green beans. I will definitely be making these again.

  • harv614
    Jul 20, 2019

    This dish is delicious as written ~ not sure why the other 2 reviewers didn’t care for it but.. we loved it! It tastes exactly like PA Dutch green beans are supposed to taste.. sweet

  • TanteCindy
    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.

  • dschultz01
    Nov 27, 2017

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