Slow-Cooked Green Beans, Tomatoes and Bacon Recipe

Slow-Cooked Green Beans, Tomatoes and Bacon Recipe

  • 2 slices OSCAR MAYER Lower Sodium Bacon, finely chopped
  • 1 large onion, chopped
  • 1 pound green beans, trimmed, cut into 1-1/2-inch pieces
  • 1/2 cup low-sodium chicken broth
  • 1/4 teaspoon pepper
  • 4 plum tomatoes, chopped
  1. Cook and stir bacon in large skillet on medium heat to desired crispness. Remove bacon from skillet; drain, reserving drippings in skillet. Set bacon aside. Add onion to skillet; cook and stir until tender.
  2. Add beans, broth and pepper to skillet. Bring to boil. Reduce heat to medium-low; cover. Simmer 40 minutes or until beans are very tender.
  3. Stir in tomatoes; increase heat to medium-high. Cook 3 minutes or until tomatoes are thoroughly heated. Transfer to serving dish. Sprinkle with bacon.
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