Saturday, July 26, 2014


4 cups fresh green beans, chopped
1 Vidalia onion, sliced thin & chopped, divided
1/4 pound bacon, chopped
2 cloves garlic, minced
1/4 cup brown sugar
2 teaspoons chili seasoning
2 + 2 tablespoons butter 
3 tablespoons flour 
1 cup pureed tomatoes
1 1/2 cups milk
  • Preheat oven to 350 degrees.
  • In a saucepan, over medium heat, sauté chopped onions in 2 tablespoons butter until translucent. 
  • Remove from the heat. 
  • Whisk in the flour so that no lumps remain.
  • Slowly whisk in the tomato puree. 
  • Return to the heat and add salt to taste. 
  • Cook until just boiling.
  • Let cool 10 minutes then slowly stir in milk.
  • Set aside.
  • In a large skillet brown bacon pieces until crisp.
  • Remove to paper towel to drain.
  • Add remaining 2 tablespoons butter and saute' green beans, onion rings and garlic until tender crisp.
  • Add brown sugar, chili seasoning, tomato soup and bacon bits.
  • Combine until well blended.
  • Bake 10-15 minutes.

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