I have this weird love of green beans. I’m not a huge veggie fan (I know! You’re shocked!), but green beans? Hand ‘em over.
I like to cook them until all of the nutritional value has evaporated, of course. It just makes them taste so much yummier.
I also like to cook them with bacon. Bacon makes everything edible. Even beans. True story.
You might notice that there are no tomatoes in the photos I’m showing you, but that’s just because I was all out.
Green Beans with Bacon and Onion
6 slices bacon
2 cans (28 oz each) cut green beans
1/2 small onion, diced
1 can (14 oz) diced tomatoes or 1 medium tomato, diced
1 cup chicken broth
salt, to taste
Chop the bacon into 1/2 inch pieces and place in a large, hot skillet over medium heat.
Fry the bacon until just starting to brown.
Stir in the onions and continue cooking until the bacon crisps and the onions soften.
Dump in the juice from one of the cans of green beans and deglaze the pan. Drain the second can of green beans and add the beans from both cans to the pan. Sprinkle in around a teaspoon of salt.
If you're using fresh tomatoes, stir those in with the green beans now.
Cook over low heat for one hour, stirring in chicken broth as needed to keep the pan from getting too dry.
Stir in the canned tomatoes (drained) and cook for a few minutes until heated through. Add more salt to taste.