Green Beans and Tomatoes
- 8 slices bacon (regular, not thick cut), cut into 1-inch pieces
- 1 large onion, chopped
- 2 pounds fresh green beans, trimmed
- Three 14.5-ounce cans whole tomatoes with juice
- Salt and black pepper
- Cayenne pepper
DirectionsWatch how to make this recipe.
Add the bacon to a large Dutch oven and cook over medium heat until light golden (not crisp). Drain off the excess fat, and then add the onions. Cook until the bacon and onions are golden brown. Add the green beans and tomatoes to the pan. Sprinkle in salt, black pepper and cayenne pepper to taste. Stir gently to combine, and then and cover the pot and reduce the heat to low. Simmer for 1 hour.
2012 Ree Drummond, All Rights Reserved
Recipe courtesy of Food Network Kitchen