This recipe originally called for ALL processed ingredients ~ from canned green beans to sweet and low, Hormel bacon bits and Campbell’s soup. I brought it into the “from scratch” world and it was a huge success around here!
TEX MEX GREEN BEANS
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
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.
Oh, they look and sound so good! I can’t wait to try this recipe. Thanks!