Dutch Green Beans Recipes

CLASSIC BUTTERED GREEN BEANS

Steps:

• Bring a large pot of salted water to a boil. Fill a large bowl with ice water; generously salt the water.
• Add the green beans to the boiling water and cook until bright green and just tender, 4 to 6 minutes. Drain and transfer to the ice water to cool completely. Drain again and transfer to a paper towel-lined baking sheet; pat dry.
• Meanwhile, melt 2 tablespoons butter in a large wide pot over medium-high heat. Add the shallots, season with salt and cook, stirring, until slightly softened, 3 to 4 minutes.
• Add the green beans to the pot; season with salt and pepper. Cook, stirring, until hot, 4 to 6 minutes. Remove from the heat and add 1 tablespoon water and the remaining 1 tablespoon butter; stir to coat.

DUTCH STYLE GREEN BEANS

Steps:

• 1. Cook your green beans until crisp, tender. I usually use my vegtable steamer for this as it makes them come out perfect.
• 2. Drain beans, place in a large bowl. add the butter, then seasoned flour.
• 3. Toss to coat.
• 4. That's it! Serve hot

THE BEST GREEN BEANS EVER

Steps:

• Snap the stem ends of the green beans, or cut them off in a big bunch with a knife if you'd prefer.
• Melt the bacon grease in a skillet over medium-low heat. Add the garlic and onions and cook for a minute. Then add the green beans and cook until the beans turn bright green, about a minute. Add the chicken broth, chopped red pepper, salt and pepper to taste. Turn the heat to low and cover the skillet with a lid, leaving the lid cracked to allow steam to escape. Cook until the liquid evaporates and the beans are fairly soft, yet still a bit crisp, 20 to 30 minutes. You can add more chicken broth during the cooking process, but don't be afraid to let it all cook away so the onions and peppers can start to caramelize.

GREENS AND BEANS

Steps:

• Heat olive oil over medium heat in a large Dutch oven.
• Add onion and garlic slices. Saute until tender about 3 minutes. Add the red pepper flakes and salt and pepper; stir until fragrant. Add the kale and let saute until it cooks down slightly. Add the beans and the chicken stock.
• Cover and let cook for 10 minutes.

PENNSYLVANIA DUTCH GREEN BEANS

Steps:

• Cook bacon in large skillet until crisp.
• Drain, crumble and reserve.
• Pour off all but 1 tablespoon drippings; add onion, and saute until tender.
• Blend in cornstarch, salt and mustard.
• Drain beans, reserving 1/2 cup liquid.
• Stir reserved liquid into skillet.
• Cook, stirring constantly, until thickened and bubbly.
• Stir in sugar and vinegar.
• Add beans; heat until bubbly-hot.
• Sprinkle with crumbled bacon and egg.

DUTCH GREEN BEANS

Steps:

• Cook beans in boiling salted water until tender, about 15 to 20 minutes; drain.
• Cut bacon in small pieces and fry until crisp, reserving 2 tablespoons of fat.
• Add onion to bacon and cook until a golden brown; add to beans.
• Combine flour, sugar, mustard, salt and paprika; blend with the two tablespoons of bacon fat; brown well, stirring constantly.
• Add vinegar and water and cook until thickened (you're looking for a medium to medium/thin sauce).
• Pour over beans and let stand in a warm place for 1/2 hour before serving.

PENNSYLVANIA DUTCH STYLE GREEN BEANS

Steps:

• Fry bacon to crisp, crumble.
• Leave 2 tbls drippings& brown onion lightly.
• Stir in cornstarch, salt& dry mustard.
• Drain beans, reserving 1/2 cup liquid.
• Stir liquid into skillet& cook, stirring until it starts to boil.
• Blend in brown sugar& vinegar.
• Add bean and heat through.
• Garnish with crumbled bacon& sliced egg.
• (I always double this recipe for family gatherings, if not, it will never be enough).

PENNSYLVANIA DUTCH GREEN BEANS

Steps:

• Fry bacon until crisp and drain on paper towel.
• Saute onion in bacon fat until golden.In small bowl, mix cornstarch, salt, mustard,sugar and vinegar.
• Add liquid from beans and beat until smooth.
• Add this mixture to bacon fat in pan and boil until thickened slightly.
• Add green beans and stir well.
• Crush bacon and sprinkle on top.
• May be garnished with sliced hard cooked egg.