We grow green beans in our garden and are always looking for new ways to serve them. This “sweet and sour” dish is an old recipe that is still excellent. You can make it with fresh, frozen, or canned green bean. If using fresh or frozen beans, cook in lightly salted water until tender.
Pennsylvania Dutch Green Beans
3 slices bacon 2 teaspoons cornstarch
1 small onion, diced 1/4 teaspoon salt
1/4 teaspoon dry mustard 2 heaping cups cooked or canned green beans
1 tablespoon brown sugar 1 tablespoon vinegar
1 hard-boiled egg, diced 1/2 cup bean water
Put an egg in a small pan of water. Bring the water to a boil, then turn down the heat to low. Simmer for three minutes. Turn off the heat. Let sit for a few minutes, then dump out the hot water, run cold water over the egg, and peel. Set aside to cool. When cool, chop the egg into small pieces and set it aside.
Cook the bacon until crisp. Drain, Crumble, and set aside. Save the bacon fat.
With 1 tablespoon of the bacon grease, saute the onion until tender. Blend in the cornstarch, salt and mustard.
Drain the cooked or canned beans, reserving 1/2 cup liquid. Stir the bean water into the skillet with the onion and seasonings. Cook, stirring constantly, until it boils. Boil for 3 minutes or until thickened. Stir in the beans and heat until it comes to a second boil. Turn into a serving dish and sprinkle the top with the chopped egg and the crumbled bacon.