Tangy Bacon Green Beans

Name: Tangy Bacon Green Beans
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 12 servings.
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

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

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.

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.

Originally published as Pennsylvania Dutch Green Beans in Simple & Delicious October/November 2016

Reviews

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Average Rating:

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.