This is a recipe from my friend Heather, who says it's the only way her son Blake will eat green beans. She's been making these for him since he was just a boy. The tomatoes, bacon and onion season the dish to perfection and make a truly irresistible green-bean side dish.

Serves 4


  • 3 to 5 slices bacon
  • 1 small onion, chopped
  • 1 can (29 ounces) green beans, drained
  • 1 can (14.5 ounces) diced tomatoes, with liquid
  • 1/2 tsp. salt (optional)
  • 1/4 tsp. ground, black pepper (optional)


Line a plate with paper towels.

Place the bacon in a large skillet over medium-high heat and cook, flipping at least once, until cooked through and crispy, 5 to 7 minutes. Transfer the cooked bacon to the paper towel-lined plate and carefully pour off all but 2 tablespoons of the bacon grease from the skillet (saving the rest for another use).

Add the onion to the bacon grease in the skillet and sauté until tender, 3 to 4 minutes. Stir in the green beans, tomatoes and salt and pepper, if desired, and reduce the temperature to low. Crumble the bacon into the skillet, stir to combine and simmer until heated through, 15 minutes. Serve hot.

From Come Home to Supper (Workman) by Christy Jordan.

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