I served these green beans with the Praline Chicken from yesterday's post. They are so good. I took a short cut and used canned green beans. If you have fresh green beans on hand, you can use 1 1/2 pounds in place of the canned green beans. You will just need to cook them for about 9 minutes in boiling water first.
This recipe makes about 6 servings. Even though there are only two of us, I made the whole recipe so we could have leftovers the rest of the week. They tasted great reheated and it saved me a bunch of time cooking dinner.
Creole Green Beans
adapted from Southern Living
- 3 (14.5 oz) whole green beans, drained
- 4 slices bacon, diced
- 1/2 cup chopped onion
- 1/2 cup chopped green bell pepper
- 2 Tbsp flour
- 2 Tbsp brown sugar
- 1/4 tsp salt
- 1/2 tsp pepper
- 1/4 tsp dry mustard
- 1 (14.5 oz) stewed tomatoes, undrained
- 1 Tbsp Worcestershire sauce
Cook bacon in large skillet until crisp. Remove bacon, reserving drippings.
Sauté onion and pepper in bacon drippings until tender. Stir in flour, brown sugar, salt, pepper and dry mustard. Stir in tomatoes and Worcestershire sauce. Stir in green beans and cook until thickened and thoroughly heated, about 10 minutes. Top with cooked bacon.