Pennsylvania Dutch Green Beans: A Taste of Home

The scent always takes me back. My grandmother, a true Pennsylvania Dutch woman, used to make these green beans every Thanksgiving. It wasn’t just the taste of the sweet and tangy sauce clinging to the tender beans, but the comforting aroma of bacon and sautéed onions that filled her small kitchen. Surrounded by family, laughter, and the warmth of the oven, those green beans were more than just a side dish – they were a symbol of home and togetherness. To this day, every time I make them, I’m transported back to that cozy kitchen, enveloped in the love and flavors of my childhood.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Servings: 8
• Dietary Type: Can be easily adapted to gluten-free

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
• 2 (10 ounce) packages frozen cut green beans, cooked, or 1 (1 lb) can cut string beans, cooked
• 1 cup fresh water (or water from cooked frozen beans, or 1/2 cup liquid from can plus 1/2 cup water)

Equipment Needed

• Large skillet or frying pan
• Small bowl
• Measuring spoons and cups
• Paper towels
• Whisk or fork

Instructions

1. First, fry the bacon in a large skillet over medium heat until it is crisp. Remove the bacon from the skillet and place it on paper towels to drain, reserving the bacon fat in the pan.
2. Add the chopped onions to the skillet with the bacon fat. Sauté the onions over medium heat until they are golden brown and softened. This usually takes about 5-7 minutes. Stir occasionally to prevent burning.
3. While the onions are sautéing, prepare the sauce. In a small bowl, mix the cornstarch, salt, dry mustard, brown sugar, and vinegar. Make sure to break up any lumps of brown sugar.
4. Add the fresh water (or the reserved liquid from the cooked green beans plus water, if using) to the bowl with the dry ingredients. Beat the mixture with a whisk or fork until it is smooth and the cornstarch is fully dissolved.
5. Carefully pour the cornstarch mixture into the skillet with the sautéed onions and bacon fat. Bring the mixture to a boil over medium heat, stirring constantly.
6. Continue to boil the mixture for about 1-2 minutes, or until it has thickened slightly. The sauce should be able to coat the back of a spoon.
7. Add the cooked green beans to the skillet with the thickened sauce. Stir well to coat the green beans evenly with the sauce.
8. Remove the skillet from the heat. Crush the fried bacon into small pieces and sprinkle the crushed bacon over the green beans.
9. Serve immediately. You can garnish with sliced hard-cooked eggs, if desired.

Expert Tips & Tricks

• Bacon is Key: Don’t skimp on the bacon! The rendered fat is crucial for the flavor base of the dish. Use good quality bacon for the best results.
• Onion Caramelization: Taking the time to properly caramelize the onions adds depth of flavor. Don’t rush this step.
• Sauce Consistency: The sauce should be thick enough to cling to the green beans but not overly gloppy. If it’s too thick, add a little more water to thin it out. If it’s too thin, continue boiling for another minute or so, stirring constantly.
• Make-Ahead Option: You can sauté the onions and prepare the sauce ahead of time. Store the sauce in the refrigerator and add the cooked green beans just before serving.
• Gluten-Free Variation: Ensure your bacon does not contain gluten ingredients and this recipe is already gluten-free!

Serving & Storage Suggestions

Pennsylvania Dutch Green Beans are best served warm as a side dish alongside roasted chicken, pork, or ham. They’re a classic addition to any holiday meal, especially Thanksgiving or Christmas. To store leftovers, transfer them to an airtight container and refrigerate for up to 3-4 days. To reheat, gently warm them in a skillet over low heat or microwave in 30-second intervals, stirring occasionally, until heated through. Reheating in the oven can dry them out. It is not recommended to freeze these beans as the texture may change.

Nutritional Information

(Estimated per serving)

Nutrient	Amount per Serving	% Daily Value
Calories	150 kcal	8%
Total Fat	9g	14%
Saturated Fat	3g	15%
Cholesterol	15mg	5%
Sodium	500mg	22%
Total Carbohydrate	12g	4%
Dietary Fiber	3g	12%
Sugars	6g	–
Protein	4g	8%

Variations & Substitutions

• Vegetarian Version: Omit the bacon and use olive oil or butter to sauté the onions. Add a pinch of smoked paprika for a smoky flavor.
• Different Beans: While cut green beans are traditional, you can use other types of beans, such as haricot verts or wax beans.
• Spice it Up: Add a pinch of red pepper flakes to the sauce for a little heat.
• Vinegar Variety: Experiment with different types of vinegar, such as apple cider vinegar or white wine vinegar, for a subtle flavor variation.
• Herbaceous Twist: Add a teaspoon of dried thyme or marjoram to the sauce for an herbaceous note.

FAQs (Frequently Asked Questions)

Q: Can I use fresh green beans instead of frozen or canned?

A: Yes, absolutely! Blanch the fresh green beans in boiling water for a few minutes until tender-crisp, then proceed with the recipe. You may need to adjust the cooking time of the sauce slightly.

Q: Can I use sugar substitute instead of brown sugar?

A: Yes, you can substitute with an equal amount of your preferred sugar substitute, though the flavor may be slightly different.

Q: What can I use if I don’t have dry mustard?

A: You can substitute with 1 teaspoon of prepared yellow mustard, but be mindful of the added liquid and adjust the water accordingly.

Q: Can I make this ahead of time?

A: Yes, you can prepare the dish up to a day in advance. Store it in the refrigerator and reheat gently before serving. Be aware the bacon may lose some crispness when stored.

Q: Why is the bacon cooked separately?

A: Cooking the bacon separately allows it to crisp up properly and provides flavorful bacon fat for sautéing the onions and creating the sauce.

Final Thoughts

I truly hope you’ll give this Pennsylvania Dutch Green Beans recipe a try. It’s a simple dish, but the combination of flavors is truly unforgettable. Whether you’re looking for a comforting side dish for a weeknight meal or a classic addition to your holiday spread, these green beans are sure to please. Don’t be afraid to experiment with the variations and substitutions to make it your own. And if you do, I’d love to hear about it! Share your creations and feedback, and perhaps pair these savory green beans with a slice of homemade apple pie for the ultimate Pennsylvania Dutch experience.