Which is better in green bean casserole canned or frozen?

When I make green bean casserole, I skip canned beans all together. Frozen green beans are the best green beans to use for green bean casserole .

How to tell if green beans are old?

Fresh green beans in good condition will feel firm and should snap apart when bent. Older green beans that feel limp and have started to develop a slimy texture are no longer safe to eat. If you see any fuzzy mold on them, they are definitely too bad to eat.

How long do canned green beans last after the expiration date?

In general, rice, beans and canned foods stay good years after they expire. "Highly acidic foods, things like pineapple some fruits are good between 12-18 months. The non-acidic like green beans those can stay good for 2-5 years ," said dietitian Jenny Myer. If a can is bulging or badly damaged, throw it away.

How to cook green beans Jamie Oliver?

Put a pan of salted water on to boil. Meanwhile, trim the the beans. Once the water is boiling, steam or boil the beans until tender. Drain well, then tip the cooked beans into the bowl with your dressing and toss everything together, making sure all the beans get coated.

What happens when you cook green beans with baking soda?

Your Beans Will Cook Faster Well, creating an alkaline (or basic) environment by adding a small amount (about 1 teaspoon per cup of dry beans) of baking soda to your soaking/cooking water can actually help your beans cook faster.

Why is my green bean casserole so soupy?

Green bean casserole should have a nice thick sauce that coats the green beans—it should not resemble soup. One common cause of a watery casserole is not adding enough thickener, such as flour or cornstarch, to your sauce .

Why is my green bean casserole bland?

The Casserole Is Bland Another one of the most common green bean casserole mistakes is to choose a recipe that's a bit too simple , which can result in a bland dish.

Can you overcook green bean casserole?

Overcooking the beans won't just drain them of their appealing color, but it will also make them too soft and mushy, resulting in a less appetizing casserole .

What adds flavor to green beans?

A little butter, minced garlic, and lemon-pepper seasoning are all you need to bring the best out of fresh green beans.

How long to soak green beans before cooking?

Overnight Soaking To soak beans the traditional way, cover them with water by 2 inches, add 2 tablespoons coarse kosher salt (or 1 tablespoon fine salt) per pound of beans, and let them soak for at least 4 hours or up to 12 hours . Drain them and rinse before using.

What is the difference between French style green beans and regular green beans?

Haricots verts are thinner and longer than American green beans, and are usually more tender. There aren't huge differences in flavor between the two; French beans have a slightly more earthy flavor , while American green beans lean a little more to the sweet and herbaceous side.

What is the difference between green beans and Italian green beans?

What is the difference between regular and Italian beans? In terms of varieties, string beans or regular beans are long and rounded in shape. Italian, or Romano, are flat and wide with more of a nutty flavor .

Pennsylvania Dutch Green Beans Recipe - These Old Cookbooks (2024)

September 7, 2020April 7, 2023

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Pennsylvania Dutch Green Beans are a German-inspired side dish. Canned green beans are enhanced with water chestnuts, onions and bacon and baked in a slightly sweet and tangy sauce. These can be eaten right away or prepped the night before for the perfect holiday green bean recipe.

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Table of Contents

Sweet and Sour Green Beans

I love these green beans with water chestnuts. End of story. Really, that’s all I need to say. They are downright scrumptious with the best flavor.

I made these for my little guy’s birthday party, and my family demolished the entire pan. Maybe it’s the bacon or the water chestnuts, or possibly the slightly sweet, slightly tangy sauce.

As the chef, I loved this Dutch bean recipe even more because it can be prepped ahead the night before. And, that’s exactly what I did. I made the entire recipe, refrigerated it. The next day, I warmed them up right before the party. That’s a major time-saver when you have many dishes to prepare. I even think these Dutch Beans with bacon tasted better the second day.

I also love that these Amish Green Beans use canned green beans instead of fresh. I’m a big fan of canned green beans; I often make this Crock Pot recipe for Christmas or Easter. I can’t wait to make these Holiday Green Beans part of our new tradition at the holidays.

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Make Ahead Pennsylvania Dutch Green Bean Recipe

Who are the Pennsylvania Dutch?

This includes a large population of German Americans who immigrated to America over 200 years ago. And this recipe definitely has a German feel and flavor to it. My sister even commented that these reminded of something served at her favorite German restaurant.

Ingredient List

Canned Green Beans, (save broth from the can)
Cornstarch
Dry Mustard
Brown Sugar
Salt
Bacon
Small Onions, diced
Water Chestnuts

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How to Make Dutch Beans with Bacon

Step By Step Instructions

Drain green beans, reserving the 2 cups of liquid.
In a bowl, blend bean juice, cornstarch, salt, dry mustard, brown sugar and vinegar until smooth; set aside.
Cook bacon until almost crisp over medium heat: remove bacon bits from the skillet onto paper towel, leaving the grease.
Add onions and water chestnuts to bacon drippings; cooking until lightly browned.
Pour the green bean juice mixture into the skillet with the onions and water chestnuts; cook, stirring constantly until the mixture boils and thickens.
Add green beans and stir.
Pour into a greased 13 x 9 inch baking dish; sprinkle with bacon crumbles. Serve immediately or refrigerate overnight or until ready to serve.
If prepping ahead, bake in a preheated 350 degree F oven until warmed through and bubbly, approximately 30 minutes.

For the full instructions for Pennsylvania Dutch Beans with Bacon, scroll to the bottom of this post.

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Recipe FAQs

Be sure to reserve the juices when draining the canned green beans. This recipe calls for 2 cups of juices.
The first step in the recipe involves making a slurry. The purpose of a slurry is to thicken a sauce usually using cornstarch or some other thickening agent.
Love water chestnuts? Try adding an extra can to this Dutch bean recipe.
These are great alternatives to green been casserole.
To make this a make ahead green bean recipe, make the recipe and refrigerate until ready to eat. Warm the pan of green beans in a 350 degree F oven until bubbly. (The taste is even better the second day.)
The combination of brown sugar and vinegar gives these green beans with water chestnuts a German flavor profile.

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Recipe Variations

Red wine vinegar works too instead of regular vinegar. I’ve also subbed in white wine vinegar. and apple cider vinegar.
Potatoes would be a great addition.
Substitute bacon for leftover ham, or add a ham hock.
Water chestnuts could be omitted.
Sub in a squirt of yellow mustard for dry mustard, if needed.

More Holiday Dinner Recipes

Crock Pot Creamed Corn

Old Fashioned Cabbage Casserole

Grandma’s Deviled Eggs

Sweet Corn Casserole

Buttermilk Mac and Cheese

Linking up to Meal Plan Monday.

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