Total Time
25mins
Prep 10 mins
Cook 15 mins

Fresh picked green beans (cooked to tender), or canned, this is a long time family favorite from my mother & always requested as a side-dish at family gatherings, plus! Flavorful, colorful, delicious hot, or cold, more flavorful the next day.... and easy to make. Special note: 'Snappy Tom' is somethimes hard to find, but well worth the effort.

Ingredients Nutrition

  • 2 (15 1/2 ounce) cans green beans, drain reserving 1/4 cup broth (french cut or cut)
  • 2 (5 1/2 ounce) cans vegetable cocktail (Snappy Tom brand)
  • 12 tablespoon extra virgin olive oil
  • 1 medium yellow onion, thinly chopped
  • 4 slices bacon, cut into approximately 1/2-inch pieces
  • 1 (4 ounce) can sliced mushrooms (optional)

Directions

  1. Combine green beans, reserved 1/4 cup broth, Snappy Tom in medium sauce pan, heat on low.
  2. In a cast iron skillet, heat olive oil to hot, but not smoking.
  3. Sautee bacon in hot olive oil in skillet until slightly browned, add onion and mushrooms, continue to sautee until onion is lightly browned, remove from heat.
  4. Drain excess bacon grease, add bacon, onions, mushrooms to green bean mixture.
  5. Heat to simmer (do not boil), cook for 10 minutes.