2 pounds green beans, washed and trimmed
6 strips thick-cut bacon, diced
1/2 cup finely chopped yellow onion
1 clove garlic, pressed or minced
1 1/2 cups diced tomatoes, about 3/4 pound
Salt and freshly ground black pepper
Bring a large pan of salted water to a boil. Add the green beans, decrease heat to medium, and cook, stirring occasionally, for 20 to 25 minutes until the beans are soft but not mushy. The water shouldn t boil; decrease heat to medium-low if necessary. Drain beans well and return to empty pan.
While the beans are cooking, fry the bacon in a large skillet over medium heat for 8 to 10 minutes, until crisp and browned. With a slotted spoon, scoop bacon onto paper towels to drain, reserving fat in skillet. Add onion to the skillet and saute over medium heat for 2 to 3 minutes, until tender and aromatic. Stir in the garlic and cook 1 minute longer.
Add tomatoes to the skillet, decrease heat to medium-low, and cook, stirring occasionally, for 5 minutes, until tomato juices have thickened. Add tomato mixture and bacon to green beans, toss well over medium heat to warm through, and season to taste with salt and pepper
Yield: 6 to 8 servings
Source: Memorable Recipes, by Renee Behnke
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