Greenbeanswithtomatoesandbacon Recipes

Steps:

• Add the bacon and onion to a large skillet over medium heat. Cook, stirring, until the bacon is beginning to crisp and the onions are golden, 5 to 7 minutes.
• Increase the heat to medium high and add the green beans and tomato paste. Stir and allow to cook for a minute or two. Add the tomatoes, crushing them with your hands as you add them. Stir to combine. Season with salt, pepper and cayenne. Bring the mixture to a simmer and simmer until thickened and the beans are soft but still green, 5 to 7 minutes.

Steps:

• 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 until heated through, about 30 minutes longer.

Steps:

• Cook 1/2 chopped onion in a pot with 3 tablespoons olive oil, about 5 minutes. Add 1 1/4 pounds trimmed green beans, a 15-ounce can crushed tomatoes, 1 1/4 cups water, 1 teaspoon salt, 1/4 teaspoon pepper and a pinch of cinnamon. Partially cover and simmer, 35 minutes. Season with salt and pepper.

Steps:

• Heat oil in a skillet over low heat. Add garlic and cook for 30 seconds. Stir in green beans and brown sugar, and season with sea salt. Add bacon, increase heat to medium, and stir.
• Pour chicken broth into the pan, cover, and let simmer for 10 minutes. Stir, adding more broth if needed. Cover and cook for another 10 minutes. Stir, uncover, and simmer over low heat until liquid evaporates, about 10 minutes more. Serve.

Steps:

• Place green beans in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 8-10 minutes or until crisp-tender., Meanwhile, in a large skillet saute shallot in butter until tender. Add the garlic, sugar, lemon juice, salt, parsley and pepper; cook 2 minutes longer. Stir in beans and tomatoes; heat through. Sprinkle with basil.

Steps:

• Cook bacon in large skillet on medium heat until crisp, stirring occasionally. Transfer bacon with slotted spoon to paper towels to drain, reserving drippings in skillet.
• Add onions to drippings in skillet; cook and stir 6 min. or until lightly browned. Add beans, broth and pepper; mix well. Bring to boil. Reduce heat to medium-low; cover. Simmer 40 min. or until beans are tender.
• Stir in tomatoes; increase heat to medium-high. Cook 3 min. or until tomatoes are heated through. Transfer to serving dish. Sprinkle with bacon. Serve warm.

Steps:

• Place beans and water in a large saucepan. Cover, and bring to a boil. Set heat to low, and simmer until tender, about 10 minutes. Drain off water, and set aside.
• Melt butter in a skillet over medium heat. Stir in sugar, garlic salt, pepper and basil. Add tomatoes, and cook stirring gently just until soft. Pour the tomato mixture over the green beans, and toss gently to blend.

Steps:

• Cut bacon into small pieces. Sauté bacon in skillet until crisp; remove bacon and place on paper towels. Leave 1 T. bacon fat in sauté pan.
• Chop onion and sauté over low heat in reserved 1 T. bacon fat. Salt the onion (brings out the moisture) and cook about 5-8 minutes until onion is soft and translucent.
• Place tomatoes and their juices in a large pot - break up large pieces of tomato. Add drained green beans and sautéed onions. Cover and simmer 20 minutes. Add crumbled bacon and fresh ground pepper; stir and serve.
• Hint - if you don't have Stewed Tomatoes, you can use Petite Diced Tomatoes, Italian Style, and add 1-2 t. sugar.

Steps:

• In a 2 quart saucepan, add green beans in enough water just to cover them, and bring to a boil, reduce heat and simmer, uncovered about 15 minutes or until crisp tender.
• Drain and immediately rinse with cool water to stop cooking. Drain and set aside.
• In a large skillet, cook bacon over medium-high heat until crisp. Stirring frequently.
• Reserve 1 tablespoons of bacon fat and drain off the rest and place bacon on plate covered with paper towels.
• In the same skillet add onion and 1 tablespoons bacon fat and cook over medium heat, stirring occasionally, until tender.
• Stir in tomato, garlic, oregano, salt and pepper into onions and simmer about 5 minutes.
• Stir in green beans and heat through.
• Add bacon and stir to blend.
• Transfer mixture to serving dish and drizzle with lemon or lime juice.

Steps:

• Add the bacon to a large Dutch oven and cook over medium heat until light golden (not crisp). Drain off the excess fat.
• Add the onions to the pot; cook until the bacon and onions are golden brown. Add the green beans and tomatoes, and season to taste with salt, black pepper and cayenne. Stir gently to combine.
• Cover the pot, reduce the heat to low and simmer for 1 hour.

Steps:

• Put 1 tablespoon olive oil in a large skillet and turn heat to high. Add beans and cook, undisturbed, until they begin to brown a little on bottom. Add tomatoes, turn heat to low, and cover. Cook about an hour, stirring occasionally, until beans are very tender.
• Season with salt and pepper and stir in remaining olive oil. Serve hot or at room temperature.

Steps:

• Cook the beans in a pan of boiling salted water for 6-8 mins until just tender. Drain and quickly cool under cold running water. Set aside.
• Heat the oil in a large pan on the barbecue, then add the garlic and cook quickly until lightly browned. Add the beans, stir well, cover and leave to reheat. Meanwhile, cook the tomatoes on the grill bars until softened and slightly browned. Tip the beans into a serving bowl and top with the tomatoes. Sprinkle with a little sea salt and serve.

Steps:

• Boil a pan of water. Once boiling, add the beans and cook for 4 mins until tender. Drain the beans, then mix with the tomato and feta. Drizzle over the olive oil and season generously with black pepper.

Steps:

• Cook and stir bacon in large skillet on medium heat until crisp. Remove bacon, reserving drippings in skillet. Drain bacon. Add onions to drippings; cook and stir until crisp-tender.
• Add beans, broth and pepper; stir. Bring to boil; cover. Simmer on medium-low heat 40 min.
• Stir in tomatoes; cook on medium-high heat 3 min. or until heated through. Top with bacon.

Steps:

• Trim ends of beans;cut into 1 1/2 inch lengths.
• In a large saucepan cook beans in lightly salted water for about 3 minutes; drain well.
• In a large non stick skillet, heat oil and add onion, garlic and basil.
• Cook for 2 minutes or until softened.
• Add remaining ingredients, except beans, and cook for 3 minutes then add beans.
• Simmer for an additional 5-10 minutes until tender, stirring often.
• If necessary add more water to keep mixture moist.
• TO freeze: label and freeze in freezer bags or freezer containers for up to 4 months.
• To serve: defrost in fridge overnight and then reheat.
• Serve as a side dish or as a pasta sauce and sprinkle with parmesan cheese if desired.