Pennsylvania Dutch Green Beans

READY IN: 20mins
Recipe by SharleneW

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

Top Review by Roxygirl in Colorado

This was a super recipe. I doubled the ingredients, but had to use some Dijon instead of mustard powder. I used ready-cooked bacon for convenience, even though the regular does taste better. This had a great texture and the eggs on top are a nice touch. I served it with some leftover meatloaf parmesan and egg noodles. Roxygirl

Ingredients Nutrition

Directions

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

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