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Green Beans with Bacon and Tomatoes Recipe

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

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Green Beans with Bacon and Tomatoes Recipe

Prep: 15 min. Cook: 4-1/2 hours

Yield: 12 Servings

15 270 285

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 large skillet, cook bacon over medium heat until partially cooked but not crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 2 tablespoons. Add onion to drippings; cook and stir over medium-high heat until tender.
In a 4- or 5-qt. slow cooker, combine green beans, tomatoes, brown sugar, pepper, salt, bacon and onion. Cook, covered, on low 4 hours. Stir in red beans. Cook 30 minutes longer or until heated through. Yield: 12 servings (3/4 cup).

Nutritional Facts 3/4 cup equals 162 calories, 7 g fat (2 g saturated fat), 11 mg cholesterol, 538 mg sodium, 20 g carbohydrate, 5 g fiber, 7 g protein.

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