3 strips bacon
1 sm. onion, diced
2 tsp. cornstarch
1/2 tsp. salt
1/4 tsp. dry mustard
1 lb. can beans
1 tbsp. brown sugar
1 tbsp. vinegar
1 hard cooked egg, sliced

Fry bacon in skillet until crisp. Remove bacon and crumble. Drain off all but 1 tablespoon fat. Add onion and brown lightly. Stir in cornstarch, salt, dry mustard. Drain beans, reserving 1/2 cup liquid. Stir into skillet, cook, stirring until mixture boils. Blend in brown sugar and vinegar. Add green beans and heat thoroughly. Turn into serving dish and garnish with egg and crumbled bacon.