Cut bacon into small pieces. Sauté bacon in skillet until crisp; remove bacon and place on paper towels. Leave 1 T. bacon fat in sauté pan.
Chop onion and sauté over low heat in reserved 1 T. bacon fat. Salt the onion (brings out the moisture) and cook about 5-8 minutes until onion is soft and translucent.
Place tomatoes and their juices in a large pot – break up large pieces of tomato. Add drained green beans and sautéed onions. Cover and simmer 20 minutes. Add crumbled bacon and fresh ground pepper; stir and serve.
Hint – if you don’t have Stewed Tomatoes, you can use Petite Diced Tomatoes, Italian Style, and add 1-2 t. sugar.