Green Beans with Tomatoes and Bacon
Green beans cooked in a skillet with thick-cut bacon, Roma tomatoes, and fresh garlic makes a delicious and easy vegetable side dish.
Servings: 6
Ingredients
- 3 slices thick-cut bacon, diced
- ¾ cup diced Roma tomatoes
- 2 teaspoons pressed or minced garlic
- 1 pound fresh green beans, trimmed
- ½ cup water
- Salt and black pepper, to taste
Instructions
- In a large skillet over medium heat, cook the diced bacon until crisp. Discard all but 1-2 tablespoons of the bacon drippings, leaving the bacon in the skillet.
- Add the diced tomatoes and cook for 4-5 minutes, stirring occasionally, until the tomatoes release their juices.
- Stir in the garlic and sauté for about 30 seconds, until fragrant.
- Add the green beans and water. Cover and cook over medium heat for 12-15 minutes, until the beans are fork-tender. If the skillet starts to dry out before the beans are tender, add a splash of water.
- Remove the lid and season to taste with salt and black pepper.
Notes
You can use ½ cup of low-sodium chicken broth in place of the water for a little extra flavor. Taste the green beans before adding salt, since the bacon and broth both contribute salt.
