Thursday, December 5, 2013

Green Beans and Tomatoes


  • 8 slices thick-cut bacon, cut into 1-inch pieces
  • 1 large onion, diced
  • 2 lb green beans, trimmed
  • 2 (14.5-oz) cans whole tomatoes
  • Kosher salt and freshly ground black pepper
  • ¼ to ½ tsp cayenne pepper


  1. Put bacon in a large pot over medium heat and cook for a couple minutes, until fat starts to render. Add onion and stir. Let onion cook with bacon another 3 minutes; drain off most of fat.
  2. Add green beans and pour in tomatoes (juice and all). Season with salt, black pepper, and cayenne. Stir gently to combine. Put lid on pot, reduce heat to low, and simmer 45 minutes to 1 hour, or until beans are tender, stirring occasionally.