By Grocery List Plus Editorial Staff | Published on June 1, 2026
Serves 4
79 cal · 25 min
Dutch Green Beans
Recipe GLPR5dd3a8809e54b1
A classic Dutch-style side dish featuring tender green beans in a sweet and tangy vinegar sauce with caramelized onions. The cornstarch thickens the cooking liquid into a glossy glaze that coats each bean. Simple, traditional, and perfect alongside roasted meats or hearty mains.
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Ingredients
1 can (14.5 ounces) low-sodium green beans
1 teaspoon cornstarch
1/3 cup vinegar
1/4 cup brown sugar
1 small onion, sliced
Directions
Drain the canned green beans in a colander and reserve the liquid from the can in a small bowl. You will use about 1/2 cup of this bean liquid for the sauce.
Pour the reserved 1/2 cup of bean liquid into a saucepan over medium heat.
Whisk the cornstarch into the bean liquid until fully dissolved with no lumps remaining.
Add the vinegar and brown sugar to the saucepan, stirring constantly to combine all ingredients.
Continue heating over medium heat, stirring occasionally, until the mixture comes to a gentle boil and the sauce thickens slightly, about 2–3 minutes. The cornstarch should create a glossy, translucent glaze.
Reduce the heat to low.
Stir in the drained green beans and sliced onion until well combined with the sauce.
Simmer gently on low heat for 2–3 minutes, stirring occasionally, until the vegetables are heated through and the flavors have melded.
Transfer to a serving dish and serve warm as a side dish.
Comments
This is a solid weeknight vegetable side with five completely ordinary ingredients available at any Charlotte chain. Green beans are year-round staples, and cornstarch, vinegar, brown sugar, and onion are pantry basics that cost almost nothing—total ingredient cost for four servings likely runs $2 to $3. The stated 25 minutes is honest; trimming beans and simmering with a quick sweet-vinegar glaze is straightforward with no fussy technique. The real minor drawback is that this is a hot-side dish best served fresh, so leftovers are possible but not ideal since the beans soften overnight and the sauce can separate on reheating.
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