Pennsylvania Dutch Green Beans

Total Time
Prep 10 mins
Cook 10 mins

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

Ingredients Nutrition


  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.


Most Helpful

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

Roxygirl in Colorado November 14, 2005

This is soooo good! I have the same exact recipe that I got from a local cookbook here in Pennsylvania. I was getting ready to post it, but saw it was already posted by you. I highly recommend this recipe!

keen5 September 30, 2004

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a