Eat Without

Dutch Green Beans

Source: Pennsylvania Nutrition Education Network

Published by the USDA MyPlate Kitchen library. Read from an archived copy of the source page captured 2025-10-22.

Using canned green beans and other pantry items, this side dish is great when you don't have much time. Adding the onion at the end kicks up the flavor a bit.

Makes
4 servings

Ingredients

  • 1 can (14.5 ounces) green beans, low-sodium
  • 1 teaspoon cornstarch
  • 1/3 cup vinegar
  • 1/4 cup brown sugar
  • 1 small onion, sliced

Directions

  1. Wash hands with soap and water.
  2. Drain the beans, and save the liquid from the can in small bowl.
  3. Pour 1/2 cup bean liquid into the saucepan.
  4. Add the cornstarch in the bean liquid. Stir well.
  5. Add the vinegar and brown sugar.
  6. Put on medium heat and bring to a boil.
  7. Turn the heat to low.
  8. Add the green beans and onions. Heat and serve.

Notes

Learn more about: Green Beans Onions

Quoted for reference only, exactly as the source printed it, so check product labels yourself before relying on any of it. The methodology page covers the guarantee, and how a contributor can have their text removed on request.