Dutch Green Beans Recipes

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.

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.

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).

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

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.