My mom made these Dutch green beans every Thanksgiving and Christmas for as long as I remember.
I never ate it, because I don’t like green beans. But…then one day I tried it, and it’s very yummy (and actually doesn’t taste much like green beans because of the bacon and spices)!
Now, this is one of my go-to recipes for every Thanksgiving and Christmas and it’s become my family’s tradition too.
To save time, I usually make this the day before and then heat it up in a slow cooker for a few hours the day of so it’s one less dish I have to worry about on the day of dinner.
Just be sure to add the bacon for just a few minutes before serving so it stays crisp.
- 3 strips bacon, cooked and crumpled
- 1 small onion, diced
- 1 can sliced water chestnuts
- 2 cans cut green beans
- ¼ tsp. salt
- 1 tbsp. brown sugar
- 2 tsp. cornstarch
- ¼ tsp. dry mustard
- 1 tbsp. vinegar
- Cook the bacon.
- Brown diced onions and water chestnuts in hot bacon fat.
- Drain green beans; saving ½ c. liquid.
- Mix liquid with the remaining ingredients and add to the onions and water chestnuts in skillet.
- Cook, stirring until mixture bubbles.
- Add green beans; heat thoroughly. If you plan to serve the next day in a slow cooker, there's no need to heat thoroughly after adding the green beans. Just mix it together and put into a bowl to reheat in the slow cooker the next day.
- Serve topped with crumbled bacon. If you reheat in the slow cooker for the actual meal, wait to add the bacon until just a few minutes before the meal so it stays crispy.
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