Dutch Green Beans
Based on a recipe from Pennsylvania Nutrition Education Network, via USDA MyPlate Kitchen
What goes in
- 1 canlow-sodium green beans
- 4.9 mlcornstarch
- ⅓ cupvinegar
- ¼ cupbrown sugar
- 1small onion, sliced
How to cook it
- Drain the canned beans, making sure to reserve the liquid in a small bowl.
- Measure out 1/2 cup of the reserved bean liquid and pour it into a saucepan.
- Whisk the cornstarch into the liquid in the saucepan until smooth.
- Stir in the vinegar and brown sugar.
- Place the pan over medium heat and bring the mixture to a boil.
- Reduce the heat to low.
- Add the green beans and sliced onions to the pan, heat through, and serve.
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