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Tangy Bacon Green Beans

My grandmother’s Pennsylvania Dutch-style recipe turns plain old green beans into a tangy cross between three-bean and German potato salads. —Sharon Tipton, Casselberry, Florida
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    12 servings

Ingredients

  • 2 pounds frozen whole green beans
  • 12 bacon strips, chopped
  • 2 medium onions, halved and sliced
  • 2 tablespoons cornstarch
  • 1-1/4 cups water
  • 1/4 cup packed brown sugar
  • 1/4 cup cider vinegar
  • 1-1/2 teaspoons salt
  • 1 teaspoon ground mustard

Directions

  • Cook beans according to package directions. Meanwhile, in a 6-qt. stockpot, cook bacon over medium heat until crisp, stirring occasionally. With a slotted spoon, remove bacon to paper towels; reserve drippings.
  • In same pan, saute onions in drippings over medium heat until tender and lightly browned, 7-9 minutes. In a bowl, whisk remaining ingredients until smooth; add to pan. Bring to a boil; cook and stir until thickened, 1-2 minutes.
  • Drain beans and add to warm dressing; toss and heat through. Top with bacon.
Health Tip: Not only can using frozen veggies save prep time, they’re just as healthy as fresh—sometimes even more nutritious—because they’re picked at the peak of ripeness.
Nutrition Facts
1 serving: 173 calories, 11g fat (4g saturated fat), 18mg cholesterol, 483mg sodium, 13g carbohydrate (7g sugars, 2g fiber), 5g protein.

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