Dutch Style Green Beans Food

BEST EVER DUTCH OVEN GREEN BEANS

Steps:

• Trim green beans. Cut in half and wash.
• Heat large pot or dutch oven over medium-low heat. Add bacon and cook until just beginning to brown. Add chopped onion and cook, stirring often, until bacon is browned and onion is slightly softened. Add green beans and the chicken broth to cover. If needed, add water until beans are just covered. Add 1 tsp. salt and 1/2 tsp. pepper. Bring to a boil. Reduce heat to low and cook, covered, stirring occasionally.
• Continue to cook until very tender, about four to five hours. Adjust seasoning to taste.

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).

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.

TANGY BACON GREEN BEANS

Steps:

• 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.

COUNTRY STYLE GREEN BEANS WITH RED POTATOES

Steps:

• Place the ham hock('s) and onion into a 4 quart Dutch oven and fill half way full with water.
• Season water with salt, pepper and garlic powder and bring to a boil, then cover and simmer over low heat until meat falls off the bones, about 2 hours. Remove the bones and skin; return the meat to the pot.
• Discard bones and skin.
• Add the green beans to the Dutch oven and simmer for 20 minutes, then add the potatoes. Simmer for 10 to 15 minutes more, or until they can be easily pierced with a fork.

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.

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.