Here’s a side you can easily double or triple to serve larger crowds. You can substitute garlic salt for the seasoned salt.
—CATHY BELL JOPLIN, MO
PREP: 15 MIN. • COOK: 4 1/2 HOURS • MAKES: 12 SERVINGS (3/4 CUP)
1 package (14 ounces) thick-sliced bacon strips, chopped
1 large red onion, chopped
2 packages (16 ounces each) frozen cut green beans
1 can (28 ounces) petite diced tomatoes, undrained
1/4 cup packed brown sugar
1 tablespoon seasoned pepper
1/2 teaspoon seasoned salt
1 can (16 ounces) red beans, rinsed and drained
1. In a large skillet, cook bacon over medium heat until partially cooked but not crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 2 tablespoons. Add onion to drippings; cook and stir over medium-high heat until tender.
2. In a 4- or 5-qt. slow cooker, combine green beans, tomatoes, brown sugar, pepper, salt, bacon and onion. Cook, covered, on low 4 hours. Stir in red beans. Cook 30 minutes longer or until heated through.
TOP TIP
Instead of frying bacon, line a baking pan with aluminum foil, place strips of bacon on it and bake in the oven at 350° for 30 minutes or until the bacon is crisp. The pan cleans easily, and there’s no stovetop spattering.