Pennsylvania Dutch Style Green Beans Recipes

PENNSYLVANIA DUTCH GREEN BEANS

Pennsylvania Dutch Green Beans image

Make and share this Pennsylvania Dutch Green Beans recipe from Food.com.

Provided by Brad Beckwith

Categories Vegetable

Time 20m

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

6 slices bacon
2 medium onions, chopped
4 teaspoons cornstarch
1 teaspoon salt
1/2 teaspoon dry mustard
2 tablespoons brown sugar
2 tablespoons vinegar
2 (10 ounce) packages frozen cut green beans or 2 (1 lb) cans cut string beans, cooked
1 cup fresh water (or water from cooked frozen bean or 1/2 cup liquid from can plus 1/2 cup water)

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.

Nutrition Facts : Calories 126.7, Fat 7.8, SaturatedFat 2.6, Cholesterol 11.6, Sodium 438.7, Carbohydrate 11.6, Fiber 2.4, Sugar 5.3, Protein 3.3

PENNSYLVANIA DUTCH GREEN BEANS

Pennsylvania Dutch Green Beans image

Green beans that are reminiscent of a wilted spinach salad--that same sweet & sour flavor with the bacon and eggs.

Provided by SharleneW

Categories Vegetable

Time 20m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

3 slices bacon
1 small onion, sliced
2 teaspoons cornstarch
1/4 teaspoon salt
1/4 teaspoon dry mustard
1 (16 ounce) can green beans (Blue Lake Cut)
1 tablespoon brown sugar
1 tablespoon vinegar
1 hard-boiled egg, chopped

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.

Nutrition Facts : Calories 106.3, Fat 6.1, SaturatedFat 2, Cholesterol 43, Sodium 207.6, Carbohydrate 9.8, Fiber 2.8, Sugar 3.9, Protein 3.9

PENNSYLVANIA DUTCH STYLE GREEN BEANS

Pennsylvania Dutch Style Green Beans image

This is now my favorite green bean casserole. I used to always make the good old favorite with the mushroom soup and fried onions on top. This is always a hit at our family holiday get togethers.

Provided by Donna

Categories Vegetable

Time 20m

Yield 10 serving(s)

Number Of Ingredients 9

Ingredients

3 strips bacon
1/4 teaspoon salt
1/4 teaspoon dry mustard
1 -2 tablespoon brown sugar (I use 2, give it a nice sweet & sour flavor)
1 hard-boiled egg, sliced
1 small onion, sliced
2 teaspoons cornstarch
1 can green beans
1 tablespoon vinegar

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

Pennsylvania Dutch Green Beans image

These I make all summer with my fresh green beans from the garden. They are always on the Thanksgiving table. Yum!

Provided by Cassie *

Categories Vegetables

Time 45m

Number Of Ingredients 10

Ingredients

1 lb fresh green beans, or can use canned
4 slice bacon
1 small to med onion, diced
1/4 tsp salt
2 tsp corn starch
1/4 tsp dry mustard
1/2 c chicken broth
1 Tbsp brown sugar
1 Tbsp apple cider vinegar
1 hard boiled egg, chopped

Steps:

1. Cook green beans in a pot of salted, boiling water, obviously would skip this part if using canned.
2. Cook bacon in skillet until crisp and brown, remove from pan and place on paper towels, crumble. Pour off all but 1 tablespoon of the bacon drippings, add onion and saute until tender. Blend cornstarch, salt and mustard in a small bowl, and add to pan. Stir chicken broth into skillet. Cook, stirring constantly, until thickened and bubbly. Stir in sugar and vinegar, add drained beans and heat until bubbly hot. Sprinkle with bacon and egg.

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