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, Onions, and Tomatoes
- 6 slices bacon
- 1 small onion diced
- 56 ounces canned green beans
- 14 ounces canned diced tomatoes
- Salt to taste
- Chop the bacon into 1/2 inch pieces and place in a large, hot skillet over medium heat. Fry until just starting to brown.
- Stir in the onions and continue cooking until the bacon crisps and the onions soften.
- Add the green beans and juice from the can to the skillet and scrape the bottom of the pan.
- Bring to a boil, reduce to a simmer, and cook for one hour, stirring in water or chicken broth as needed to keep the pan from getting completely dry.
- Stir in the canned tomatoes (drained) and cook for a few minutes until heated through.
- Add salt to taste.