German Green Beans

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“This is another simple but tasty dish that I found in one of my grandmother's old recipe files. My family loves it, and it makes a nice alternative for the traditional holiday green bean casserole. It's good all year long, but especially when the weather turns cool.”

Ingredients Nutrition

  • 4 slices bacon
  • 12 cup chopped onions or 2 tablespoons dried onion flakes
  • 2 tablespoons flour
  • 4 tablespoons sugar
  • 1 teaspoon salt
  • 14 teaspoon pepper
  • 12 cup vinegar (cider, if possible)
  • 2 (14 1/2 ounce) cans green beans (reserve 1/2 cups liquid from canned beans or water if using fresh) or 2 12 lbs fresh green beans, washed and cut (reserve 1/2 cups liquid from canned beans or water if using fresh)
  • 14 cup bacon bits (Bacos)


  1. Fry the bacon in a large cast-iron skillet until crisp, then drain on paper towels, leaving the fat in the pan.
  2. Add the onion and cook until light golden and tender, then add the flour and stir, cooking for about 1 minute.
  3. Add the sugar, salt, pepper, bean liquid or water, and vinegar, stir, and bring to a rolling boil; Allow to boil for about 3 minutes to thicken the sauce. Add the bacon bits at this time.
  4. Add the green beans and cook until heated through, about 7--8 minutes.
  5. Transfer the beans and sauce to a serving bowl and top with crumbled bacon.

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