Creole Green Beans
Even though our children are grown, my husband and I remain busy. So we rely on speedy recipes that call for everyday ingredients. This peppery treatment really wakes up green beans. It makes enough that we have leftovers, which is helpful since our schedules sometimes keep us from eating together. —Sue Kuhn, Dublin, Ohio
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
white meat free
tree nut free
nut free
contains gluten
contains red meat
shellfish free
dairy free
- 1 teaspoon salt
- 1 tablespoon worcestershire sauce
- 2 tablespoons all-purpose flour
- 2 tablespoons brown sugar
- 1/2 teaspoon pepper
- 1/2 teaspoon ground mustard
- 1 medium onion chopped
- 16 oz frozen cut green beans
- 14 1/2 oz diced tomatoes undrained
- 1/2 cup green pepper chopped
- 5 strips bacon diced
- Carbohydrate 22.2747068612784 g
- Cholesterol 0.566666666666667 mg
- Fat 0.786825451722413 g
- Fiber 3.43022236538058 g
- Protein 2.68163858448993 g
- Saturated Fat 0.201925404377124 g
- Serving Size 1 1 (191g)
- Sodium 77.1970207475072 mg
- Sugar 18.8444844958978 g
- Trans Fat 0.138925994522237 g
- Calories 103 calories
Cook beans according to package directions. Meanwhile, in a skillet, cook bacon, onion and green pepper over medium heat until bacon is crisp and vegetables are tender. Remove with a slotted spoon. Stir the flour, brown sugar, Worcestershire sauce, salt, pepper and mustard into the drippings until blended. Stir in tomatoes. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain beans and add to skillet. Stir in bacon mixture.
