I really enjoyed this simple side dish. Who would have ever known that tomatoes and green beans mixed together could be so rootin tootin good? It must be the bacon that’s in this recipe 🙂
Check out what my pals over at The Pioneer Woman had to say about this recipe:
“Sometimes it’s the most simple ingredients that, when combined, make the most delightful dishes. Such is the case with this staple on my Thanksgiving table. Known in the original recipe as “Spanish Green Beans,” there’s really not much in it that’s Spain-specific. Made with canned green beans (don’t be hatin’; you can use fresh if you like), canned whole tomatoes, and a delightful base of sauteed bacon and diced onions, the dish is finished off with a healthy dose of cayenne pepper to elevate it to fabuloso. That was Spanish, in case you didn’t know.”
Seriously, folks, don’t knock this dish until you try it. It’s super dee-licious!
Ingredients
5 slices Hormel Bacon
1 whole Onion (medium)
4 cans (14.5 Oz. Cans) Green Giant Whole Green Beans (or 1 Pounds Fresh)
2 cans (14.5 Oz.) Hunt’s Whole Tomatoes
McCormick Cayenne Pepper To Taste
Instructions
Slice the bacon up into 1-inch pieces and start cooking them in a large skillet or Dutch oven. Keep cooking until bacon turns brown. Meanwhile, dice 1 medium onion. When the bacon is beginning to brown, drain some of the fat and then add the onions. Cook, stirring now and then, until bacon and onions are both turning a nice golden.
Drain the green beans and add them right into the pan with the bacon and the onions. Next, throw in the two cans of whole tomatoes with their juice. Stir around gently and then cover and reduce heat to low. Cook for about 45 minutes.
When they are finished cooking add cayenne pepper to taste up to about ¼ of a teaspoon for a hotter dish. Stir gently and serve!
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Quick Tip: This side pairs perfectly with a roasted chicken or turkey dinner.
Thank you to The Pioneer Woman for this great recipe.
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