This speedy recipe for tomato bacon green beans adds some savory flavor to this colorful side dish. Get ready for them to ask for veggie seconds!
I do love a good green bean and tomato combo, but every now and again I like to jazz up this side dish. And you KNOW where I go when it comes to jazzing things up.
Bacon. It’s always bacon.
In this case we are going to cook up the bacon, and then we are going to cook the veggies in the bacon drippings until they are just the right amount of cooked, and as far as I am concerned this vaults this concoction straight over the side dish category and directly into potential main dish territory.
Not that it wouldn’t be delicious alongside some grilled steak or chicken or maybe a pile of steamed mussels. One way or the other, this could be the time when folks are asking for seconds of their veggies.
How to make tomato bacon green beans
Cook up a half pound of chopped bacon in a large deep skillet until crispy. Our current favorite bacon comes from the amazing Dakin Farm in Vermont…if you are looking to go to bacon heaven, this is where it is located. SWOON.
When your bacon is done, scoop it out with a slotted spoon and let it drain on paper towels while you cook up the beans and tomatoes.
Add a pound of trimmed green beans to the bacon drippings in the skillet and cook over medium high heat for 2 minutes.
Add a pint of halved cherry tomatoes and cook for another minute or two until the beans are bright green and the tomatoes are starting to soften.
Stir in the cooked bacon. Taste and season with salt and pepper as needed…and you’re all done!
More tips for making tomato bacon green beans!
Let me start by saying that the only part of the green bean you have to trim is that part that has the stem attached to it, although you can trim off the little pointy end if you want to. The easiest and speediest way to trim green beans is to line them all up on your cutting board with those stem ends all facing the same way. You can do this in an organized pile – they don’t need to be in a single layer – and then just chop those stem ends all off together with a knife. Done!
Yep! Thick cut, regular cut, turkey bacon – as long as it has bacon in its name, you are good to go! Obviously different flavors of bacon will impact the taste of the final dish, but I think that’s a great thing – we love maple bacon for this dish, for example.
There’s nothing wrong with making this recipe ahead of time, but it is at its very best right after you make it – when the bacon and veggies are still a little bit warm. And since it is so speedy, it’s a great last minute, throw it together side dish!
Besides being scrumptious, isn’t it just so cheery looking?
So the next time you are trying to figure out what to serve on the side of whatever you are cooking up for supper, just remember that package of bacon in your fridge – it never lets you down!