PENNSYLVANIA DUTCH GREEN BEANS

I had some fresh green beans, and wanted to do something a little different than my usual boil or roast. I found this recipe, and thought I would try it out - it was definitely different! A meal in itself!

PENNSYLVANIA DUTCH GREEN BEANS

fresh green beans
4 slices of bacon
1 small onion, diced
2 teaspoons cornstarch
1/4 teaspoon salt
1/4 teaspoon dry mustard
1/2 cup chicken broth
1 tablespoon brown sugar
1 tablespoon vinegar
1 hard boiled egg, chopped

Cook green beans in a pot of salted, boiling water.
Cook bacon in skillet until crisp and brown, remove from pan and place on paper towels, crumble.
Pour off all but 1 tablespoon of the bacon drippings, add onion and saute until tender.
Blend cornstarch, salt and mustard in a small bowl, and add to pan. Stir chicken broth into skillet.
Cook, stirring constantly, until thickened and bubbly. Stir in sugar and vinegar, add beans and heat until bubbly hot. Sprinkle with bacon and egg.
Enjoy!

Recipe adapted from The Morning News, 2005