Pennsylvania Dutch Green Beans – Easy to Follow Sweet and Sour Green Beans

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.

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.

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.

This particular Make Ahead Green Bean Recipe comes from my Louisiana cookbook. Somehow, a German recipe ended up in Louisiana, and then landed in the hands of this particular Hoosier.  I love how food travels and evolves from person to person, place to place.

Ingredient List

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

How to Make Dutch Beans with Bacon

Step By Step Instructions

1. Drain green beans, reserving the 2 cups of liquid.
2. In a bowl, blend bean juice, cornstarch, salt, dry mustard, brown sugar and vinegar until smooth; set aside.
3. Cook bacon until almost crisp over medium heat: remove bacon bits from the skillet onto paper towel, leaving the grease.
4. Add onions and water chestnuts to bacon drippings; cooking until lightly browned.
5. Pour the green bean juice mixture into the skillet with the onions and water chestnuts; cook, stirring constantly until the mixture boils and thickens.
6. Add green beans and stir.
7. Pour into a greased 13 x 9 inch baking dish; sprinkle with bacon crumbles. Serve immediately or refrigerate overnight or until ready to serve.
8. 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. 

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.

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.