Dutch Green Beans
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.
- Yield
- 4 servings
- Serving size
- 1/4 of recipe
- Rating
- 2.96 of 5 (74 ratings)
Food groups
- Vegetables: 1 cups
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
- Wash hands with soap and water.
- Drain the beans, and save the liquid from the can in small bowl.
- Pour 1/2 cup bean liquid into the saucepan.
- Add the cornstarch in the bean liquid.
- Stir well.
- Add the vinegar and brown sugar.
- Put on medium heat and bring to a boil.
- Turn the heat to low.
- Add the green beans and onions.
- Heat and serve.
Nutrition per serving
| Nutrient | Amount |
|---|---|
| Total Calories | 78.58 |
| Total Fat | 0.51 g |
| Saturated Fat | 0.12 g |
| Monounsaturated Fat | 0 g |
| Polyunsaturated Fat | 0 g |
| Linoleic Acid | 0 g |
| α-Linolenic Acid | 0.2 g |
| Omega 3 - EPA | 0 g |
| Omega 3 - DHA | 0 g |
| Cholesterol | 0 mg |
| Carbohydrates | 17.59 g |
| Dietary Fiber | 2.59 g |
| Total Sugars | 11.24 g |
| Added Sugars included | 9 g |
| Protein | 1.57 g |
| Calcium | 56 mg |
| Potassium | 179 mg |
| Sodium | 7.16 mg |
| Copper | 0 mg |
| Iron | 1 mg |
| Magnesium | 19 mg |
| Phosphorus | 33 mg |
| Selenium | 1 mg |
| Zinc | 0 mg |
| Vitamin A | 19 mcg |
| Vitamin B6 | 0.1 mg |
| Vitamin B12 | 0 mcg |
| Vitamin C | 5 mg |
| Vitamin D | 0 mcg |
| Vitamin E | 0 mg |
| Vitamin K | 40 mcg |
| Folate | 34 mcg |
| Thiamin | 0 mg |
| Riboflavin | 0.1 mg |
| Niacin | 0 mg |
| Choline | 18 mg |
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Source
Recipe by: Pennsylvania Nutrition Education Network
Published by: the U.S. Department of Agriculture (Center for Nutrition Policy and Promotion / SNAP-Ed) on MyPlate Kitchen at https://www.myplate.gov/recipes/dutch-green-beans. Federal works are public domain in the United States.