Prep 8 mins
Cook 15 mins
These beans are SO good. Your family and guests will Love them!!
- 4 strips bacon, diced
- 1 1⁄2 lbs fresh green beans, in 2 inch pieces
- 4 cloves garlic, minced
- 1 1⁄2 cups halved cherry tomatoes
- 3⁄4 teaspoon salt
- 1⁄4 teaspoon pepper
- 1⁄4 cup slivered almonds
- Cook bacon until crisp; drain on paper towels.
- To skillet drippings, add beans and saute for 10 minutes.
- Add garlic; cook 2 minutes.
- Stir in tomatoes, salt, and pepper.
- Heat through.
- Stir in bacon and almonds.
I'd be the first to admit that I have no talent for cooking and my family cheerfully puts up with my lack of skill. But tonight I hit a winner with the "green beans deluxe". I added fresh mushrooms while cooking the beans and they were a nice touch. Since I didn't have any cherry tomatoes, I coarsely chopped up a large tomato and added a tiny pinch of sugar. Even my son (who is a recovering anorexic) ate these veggies and declared them "fine"! Coming from Mississippi, I must say the taste has a Southern style flavor - makes me feel like I've gone home. Thanks, Inez, for helping me get over my cooking slump.
Oh my my my! This is the best way to fix green beans EVER! This dish is just full of flavor. The tomatoes really pick up a great amount of flavor even though they are added at the last minute. I only wish I had made more so we could have leftovers tomorrow! Just delicious and I am sure they would make a great side dish for any kind of poultry, meat, or fish. I served these with your Basil Cream Chicken (recipe #32735).I will be making these again very soon. Inez, this is my new favorite of yours!!!
I chose this recipe as the vegetable for our Christmas Eve family dinner and as always, Inez didn't let me down. Fabulous yummy side dish that even included Christmas colors! Thanks so much, Inez!