From the, "Houston Junior League Cookbook," published in cooperation with your Daily InBox newsletter.
INGREDIENTS:
Cook bacon until crisp; then drain. Cook green beans in boiling water for 10 minutes, adding 1 tablespoon bacon grease while cooking. Saute onion until golden; stir in flour. Add tomatoes, cutting up large pieces. Stir until heated. Drain beans and add to tomato mixture. Season with salt, pepper and Tabasco. Cook until thickened. Serve with bacon crumbled on top.
SERVES: 4
- 3 slices bacon
- 1 package frozen French-cut green beans
- 1 medium onion, chopped
- 1 tablespoon flour
- 1 can (1 pound) tomatoes
- Salt and pepper
- Dash Tabasco
Cook bacon until crisp; then drain. Cook green beans in boiling water for 10 minutes, adding 1 tablespoon bacon grease while cooking. Saute onion until golden; stir in flour. Add tomatoes, cutting up large pieces. Stir until heated. Drain beans and add to tomato mixture. Season with salt, pepper and Tabasco. Cook until thickened. Serve with bacon crumbled on top.
SERVES: 4
