Creole Green Beans


  • 1 lb fresh green beans, trimmed and cut into half
  • 6 bacon slices, cook almost crisp, drippings reserved
  • 1/4 cup onion, chopped
  • 1/2 cup green pepper, chopped
  • 2 tbs flour
  • 2 tbs brown sugar, packed
  • 1 tbs Worcestershire sauce
  • Kosher salt and black pepper to taste
  • 1/8 tsp Coleman's dry mustard
  • 1 (16 oz) can peeled whole tomatoes
  • Cook the bacon in a saute pan until almost crispy. Drain on paper towels. Reserve the drippings.
  • Add the green beans to boiling water and cook for 10 minutes, then remove and add them to an ice bath.
  • Combine onion and green pepper in the skillet with the bacon drippings. Saute until tender.
  • Blend together flour, sugar, Worcestershire sauce, salt, pepper, and mustard, then stir into the skillet.
  • Add tomatoes and continue to stir until mixture thickens.
  • Add the green beans and cook for about 10 minutes or until the beans are almost tender.
  • Place on a platter and sprinkle with crumbled bacon.

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