Simmered Green Beans with Roasted Tomatoes and Bacon

Green bean casserole has never called to me, and I even made it one year just because I felt that I must be missing out on something.  But, when in doubt, go with your instincts and spare the green beans!  This dish, however, has earned its way onto my table for countless occasions, being fancy enough for holidays and simple enough for quick week-night dinners.

With four simple ingredients, this meal is cost friendly, nutritious and delicious!

First up--bacon!  Cut three slices of bacon into 1/2" pieces, and sauté with 1/4 cup chopped onion.  I use center cut bacon, which tends to be very lean, so you may need to add a splash of olive oil to the mix.

While your bacon and onion are doing their thing over medium-low heat, wash, snip and snap your green beans into 2" lengths, or whatever you think is a good size...big mouths, you know what you need to do ;)

Add the green beans to the cooked bacon, and stir in 2 cans of Italian style diced tomatoes.  The acidity of the tomatoes deglazes the pot perfectly, making sure that every little bit of flavor goes back into the dish.

Don't forget the shopping list!

1 pound fresh green beans

1/4 cup chopped onion

3 slices bacon

2 cans Italian style diced tomatoes

salt and pepper to taste, optional

From one hearty appletite to another...happy cooking!

Photography © Sandra Baumgarten