From, "To Market, To Market...A Collection of Kentucky Recipes" published in cooperation with your Daily InBox newsletter.


  • 4 cups fresh green beans, cut into 2-inch pieces (or 2 cans, 16 ounces each)
  • 3 to 6 slices bacon
  • 1/2 cup chopped onion
  • 4 large tomatoes, peeled and chopped
  • 2 large whole pimientos, chopped (or 2-ounce jar)
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/2 to 3/4 cup shredded American cheese


    1.  Cook beans, uncovered, in boiling salted water for 2 to 3 minutes.  Reduce heat, cover and cook 20 to 30 minutes more.  Drain and set aside.  (If using canned beans, just drain; do not cook.)
    2.  Fry bacon until crisp.  Remove from pan and crumble.
    3.  Saute onion in bacon drippings until tender.
    4.  Combine everything except cheese, tossing gently.  Spoon into greased 2-quart casserole dish.
    5.  Sprinkle with cheese.
    6.  Bake until cheese is slightly browned.

    Temperature:  350 degrees
    Time:  15 to 20 minutes


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