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.

Ingreadient

• 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

Direction

1. 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.
2. 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.
3. Drain beans and add to warm dressing; toss and heat through. Top with bacon.