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