Recipe: Spanish Green Beans

SPANISH GREEN BEANS

5 slices bacon, cut in 1-inch pieces
4 cans (16 oz each) green beans, drained
1 medium sweet onion, diced
2 cans (16 oz each) whole tomatoes with juice
A pinch to 1/4 teaspoon cayenne pepper (to taste)

Cook bacon in Dutch oven until it begins to brown. Add the onion and cook until bacon is browned but not crisp, stirring frequently.

Add the green beans and tomatoes. Stir around gently. Cover, reduce heat to low, and cook for 45 minutes or so.

May be made ahead and reheated before serving.

Servings: 8
Adapted from source: Pioneer Woman, Ree Drummond