Slow Cooked Green Beans Tomatoes And Bacon Food

SOUTHERN STEWED GREEN BEANS WITH TOMATOES

Steps:

• Add the bacon to a large saucepan or Dutch oven over medium-high heat. Sauté for about 3 minutes, then add the onion and continue to sauté. Stir often, for another 3-4 minutes or until the onion is translucent.
• Add the prepared green beans, along with the fire-roasted tomatoes. Use the back of a wooden spoon and crush/break apart the tomatoes.
• Stir in remaining ingredients and allow to come to a boil. Cover and reduce the heat to maintain a slow simmer. Simmer for 50 minutes, lifting the lid to stir occasionally. Serve and enjoy.

GREEN BEANS WITH TOMATOES

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.

GREEN BEANS WITH STEWED TOMATOES & BACON

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.

GREEN BEANS WITH BACON AND TOMATOES

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.

SLOW-COOKED GREEN BEANS, TOMATOES AND BACON

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.

GREEN BEANS SLOW-COOKED WITH BACON AND ONIONS

Steps:

• Heat a heavy bottomed pot over medium high heat. Add the olive oil, bacon, and onions and cook until the onion is soft, about 5 to 10 minutes. Stir in the green beans and chicken stock; season with salt and pepper. Reduce the heat to low, and cook the green beans until they are soft but not mushy, about 30 to 45 minutes. Taste and adjust seasoning.

SLOW-COOKED GREEN BEANS

Steps:

• Place saucepan over medium heat; cook and stir bacon in the hot pan until almost crisp, about 6 minutes. Add onion; cook until browned bits of food on the bottom of the pan have dissolved in the onion's juices and onion is soft and golden brown, about 5 minutes. Stir in garlic and tomato sauce. Cook until garlic has softened, about 1 more minute.
• Place green beans into a skillet and pour in chicken broth. Raise heat to high, add salt, black pepper, and cayenne pepper to beans, and bring to a simmer. Beans will begin to soften. Turn heat to medium-low and simmer for 1 1/2 hours. Stir occasionally. Add more broth or water if mixture seems dry.
• Adjust levels of salt, black pepper, and cayenne pepper to taste. Cook until beans are soft and tender, about 30 more minutes. Transfer beans and some of the pan juices to a deep serving platter.

GREEN BEANS WITH TOMATOES AND BACON

Steps:

• Cook the bacon until fat begins to render: Place the bacon pieces on the bottom of a large, thick-bottomed pot. Heat on medium heat for several minutes until the bacon fat begins to render.
• Add the onions, then garlic: Add the chopped onions to the bacon. Cook a few minutes until the onions are translucent. Add the garlic (if using) and cook a minute more. Drain off any excess fat.
• Add the green beans, tomatoes, and spices: Add the green beans to the pot. Add the whole, peeled, canned tomatoes and their juices. Add a sprig of thyme to the pot (if using). Sprinkle with salt, pepper, and cayenne.
• Cover and simmer: Cover the pot and lower the heat to low. Simmer for 45 minutes to 1 hour, until the beans are cooked through and tender, stirring occasionally. Slow Cooker Instructions If you want to use a slow cooker for step 4, you can easily do so. Just put the cooked bacon and onions from steps 1 and 2, and the beans, tomatoes and spices into a slow cooker and cook on high for 2 to 3 hours, depending on your slow cooker, until the beans are completely tender and the tomatoes have broken down. Serve!

GREEN BEANS, TOMATOES AND BACON

Steps:

• Fry bacon and set aside, reserving 1 tablespoon of grease.
• Place green beans, stewed tomatoes, onion, sugar, pepper and salt in a medium saucepan. Add reserved bacon grease.
• Cook 15 minutes on medium heat. Pour into a serving bowl. Crumble bacon on top and serve.