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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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One of those old fashioned Pennsylvania Dutch recipes that warms the heart. From the US Regional Cookbook, Chicago Culinary Arts Institute, 1947 Ingredients:
1 quart fresh green beans |
3 slices bacon |
1/2 cup onion, sliced |
1 1/2 tablespoons flour |
1 tablespoon sugar |
1/2 teaspoon dry mustard |
1/2 teaspoon salt |
1/4 teaspoon paprika |
1/2 cup vinegar |
1/2 cup water |
Directions:
1. Cook beans in boiling salted water until tender, about 15 to 20 minutes; drain.
2. Cut bacon in small pieces and fry until crisp, reserving 2 tablespoons of fat.
3. Add onion to bacon and cook until a golden brown; add to beans.
4. Combine flour, sugar, mustard, salt and paprika; blend with the two tablespoons of bacon fat; brown well, stirring constantly.
5. Add vinegar and water and cook until thickened (you're looking for a medium to medium/thin sauce).
6. Pour over beans and let stand in a warm place for 1/2 hour before serving.
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