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Pennsylvania Dutch Green Beans

Course Side Dish
Servings 8


  • 1 lb. fresh green beans cut into short lengths and cooked
  • 6 slices Bacon
  • 2 med. Onions chopped
  • 4 t. cornstarch
  • 1 t. Salt
  • 1/2 t. dry mustard
  • 1 T. Brown sugar
  • 2 T. Vinegar


  • Drain beans and reserve 1 cup of the water beans were cooked in. Set aside.
  • Fry bacon until crisp and drain on paper towel.
  • Sauté onions in bacon fat until golden brown.
  • In small bowl, mix cornstarch, salt, mustard, brown sugar and vinegar.
  • Add cup of reserved water from beans and beat until smooth, then add mixture to bacon fat and onions in pan and boil until thickened slightly.
  • Add beans and stir well.
  • Crush bacon and sprinkle on top. Serves 8.