Photo: Randy Mayor; Styling: Jan Gautro
Yield
10 servings (serving size: about 2/3 cup)

Many Pennsylvania Dutch dishes trace their origins to the 17th-century German immigrants who farmed the southeast part of the state. This bean bake, with its tangy-sweet sour cream sauce, is one of them.

This is a creamy way to get your fiber intake. This low-fat dish is a great side to any meat, fish, or chicken dish, and it's a less starchy alternative to mashed potatoes.

How to Make It

Step 1

Sort and wash beans; place in a large Dutch oven. Cover with water to 2 inches above beans; bring to a boil. Cook 2 minutes; remove from heat. Cover and let stand 1 hour. Drain beans; return to pan. Add 4 cups water and 1 teaspoon salt; bring to a boil. Reduce heat, and simmer 1 hour. Drain and set aside.

Step 2

Preheat oven to 350°.

Step 3

Wipe pan dry with paper towel. Heat pan over medium-high heat. Coat pan with cooking spray. Add onion to pan; sauté 5 minutes or until tender. Add garlic to pan; sauté 30 seconds. Combine beans, remaining 1/2 teaspoon salt, onion mixture, broth, and next 4 ingredients (through mustard) in a 13 x 9-inch baking dish coated with cooking spray. Bake at 350° for 1 hour. Remove from oven; stir in sour cream. Serve immediately.

You May Like