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Green Beans with Bacon and Tomatoes Recipe

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If needed, the recipe can easily be doubled or tripled to serve larger crowds. Garlic salt can be substituted for the seasoned salt if you like.—Cathy Bell, Joplin, Missouri

This recipe is:

Diabetic Friendly

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Green Beans with Bacon and Tomatoes Recipe

Prep: 30 min. Bake: 4-1/2 hours

Yield: 14 Servings

30 270 300

Ingredients

1 package (14 ounces) thick-sliced bacon strips, chopped
1 large red onion, chopped
2 packages (16 ounces each) frozen cut green beans
1 can (28 ounces) petite diced tomatoes, undrained
1/4 cup packed brown sugar
1 tablespoon seasoned pepper
1/2 teaspoon seasoned salt
1 can (16 ounces) red beans, rinsed and drained

Directions

In a small skillet, cook bacon over medium heat until partially cooked but not crisp. Remove to paper towels with a slotted spoon; drain, reserving 2 tablespoons drippings. Saute onion in drippings until tender.
In a 4- or 5-qt. slow cooker, combine the green beans, tomatoes, brown sugar, pepper, salt, bacon and onion. Cover and cook on low for 4 hours. Stir in red beans. Cook 30 minutes longer or until heated through and green beans are tender. Yield: 14 servings.

Nutritional Facts 3/4 cup equals 139 calories, 6 g fat (2 g saturated fat), 9 mg cholesterol, 507 mg sodium, 17 g carbohydrate, 4 g fiber, 6 g protein. Diabetic Exchanges: 2 vegetable, 1 fat, 1/2 starch.

Originally published as Green Beans with Bacon and Tomatoes in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2010, p80

Cutting Up Canned Tomatoes

If your recipe calls for a can of chopped tomatoes and you have a can of whole tomatoes, insert a knife into the opened can several times to cut the tomatoes. It’s much easier than using the food processor or cutting each tomato with a knife on a cutting board. —Sherry G., York, Nebraska

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