This is hands down Jessica Holmes' favorite Thanksgiving dish, and one that her family eats every year: Dutch green beans. The recipe was created by Jessica's great-grandmother and handed down through the generations. Bacon, onion and brown sugar add a flavorful twist to the classic green bean dish, and it's perfect for holiday meals and that "friendsgiving feast."
This segment aired on KTLA's California Cooking: Episode 9, a "friendsgiving" special.
- 1 pound bacon
- 2 bags of frozen green beans, about 16 ounces
- 1 large onion, peeled and chopped
- 1 "heaping" tablespoon of brown sugar
- 1/4 cup white or apple cider vinegar
- At least 2 tablespoons flour
- Boil the water with a healthy "pinch" of salt. Add green beans and cook for about 2 minutes shorter as directed on the package.
- While the green beans are boiling, cut the bacon into bite-sized pieces.
- Cook the bacon in a heavy bottom pan over medium high heat, until crispy.
- Take the bacon out, leaving the bacon grease behind. Put the bacon on a paper towel lined plate.
- Add the chopped onion to the bacon grease
- Add in at least 2 tablespoons of flour to the pan, until you have the a roux-like consistency.
- Cook the flour out for a minute to get rid of the raw flour taste
- Add in a tablespoon or more of brown sugar to the mixture, depending the level of sweetness you desire.
- Add a 1/4 cup of white or or apple cider vinegar, more if you want an extra tang
- Add in the cooked and drained green beans
- Add in one cup of cooking water from the green to thin out the sauce; continue adding until you reach desired consistency.
- Stir in crispy bacon.