Pennsylvania Dutch Green Beans

A delicious variation from the Yankee Church Supper Cookbook

• Ready In: 20 mins
• Serves: 8

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
• 1  lb fresh green beans, cut into short lengths and cooked or 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)

Directions

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