Recipe: Country Green Beans (using bacon and tomato, Miriam Loo, 1980's)

COUNTRY GREEN BEANS

1 pound fresh green beans, cut in 1 1/2-inch pieces, cooked and drained
6 slices bacon, cut in 1-inch pieces
1 large onion, cubed
3 large tomatoes, peeled, seeded and chopped
1/4 cup tomato juice or vegetable cocktail juice
1 teaspoon salt (or to taste)
Freshly ground black pepper, to taste

Prepare beans and set aside.

Saute bacon in skillet; remove and drain on paper towels.

Remove all but 4 tablespoons fat from skillet; add onion and saute until limp, about 10 minutes.

Add tomatoes, juice, salt, pepper and cooked beans. Bring to a boil; reduce heat. Cover and simmer for 5 minutes or until tomatoes are heated through. If vegetables are too juciy, remove lid form skillet and reduce over high heat.

Remove to heated serving bowl and top with bacon crisps. Serve immediately.

Makes 6-8 servings
Source: Fresh from the Garden Cookbook by Miriam B. Loo, Current, Inc. 1980