Green Beans and Tomatoes

Total Time:
1 hr 20 min
10 min
1 hr 10 min

10 servings

  • 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

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.

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    Very good.
    Very nice green bean recipe. I use 3 cans tomatoes with green pepper/onion. My husband really liked. This recipe will be a keeper of mine.
    The person who felt this dish had no flavor must have left something out?? I fixed these for my "foodie" step-son. He liked it so much he used his spoon to get the last drop.
    i used them for a Thanksgiving potluck at my office. IT is a keeper, good alternative to the more traditional green bean with french onions casserole.
    awesome did it for a party all oved it
    Another one for my books...I love green beans, can eat them everyday...just another wonderful way to prepare....I just love her!...thanks again!
    I'm flavor...
    These were really great...very flavorful and so easy. I served them with Ina Garten`s herb marinated pork tenderloin and a potato gratin. I will definitely be making these again.
    I always am assinged to bring the green bean dish to our family's Thanksgiving Dinner. Over the years I have brought many different green bean dishes, but nothing has gotten the family going back for seconds like this dish. The cayenne pepper is the secret. It's so simple and easy to make. I followed the recipe to the letter, cooked it at home then took it in my crock pot. Just warmed them up and they were fantastic! Thanks Pioneer Woman.
    These were wonderful! I wanted a smaller batch, so I used 1 pound of beans, 3 cups of home canned tomatoes, 4 slices of bacon, and a handful of diced onions. I cooked them on the stove top for about 20 minutes total, part of the time with a lid on and part of the time with no lid. The sauce reduced to a nice consistency and they were a perfect vegetable side for our Thanksgiving Dinner! I think the tomato was a welcome contrast to the other components of our traditional feast. Thanks, Ree!
    Fixed for the family with Thanksgiving dinner. Everyone loved it. Great change from the traditional green beans with cream of mushroom soup. I did substitute an equal amount of stewed tomatoes (original flavor for the whole tomatoes.
    My family loved this recipe but not so much with our Thanksgiving dinner (turkey etc. We all agreed that for our tastes, it would be better paired with beef, maybe a brisket. Still, very good and will keep in the rotation.
    Trying this tonight after seeing this today - headed out to my local Kroger to buy the fresh green beans since I pretty much had everything else . Didn't want to wait until TG so I'm having the green beans & maters tonight with pork steaks and cornbread stuffing. It smells divine as its simmering on my stove. Thanks Ree for this wonderful dish!
    Very tasty! Fun to make...nutritious and great tasting!
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    This recipe is featured in:

    The Best Thanksgiving Side Dishes