Spanish Green Beans

8 ounces bacon, diced
6 ounces onion, chopped
4 ounces green pepper, chopped
4 ounces all-purpose flour
2 quarts tomatoes, canned
1 tablespoon salt
3 quarts canned green beans (2 no. 10 cans), drained
Servings: 50
1. Sauté bacon, onion, and green pepper until lightly browned.

2. Add flour and stir until smooth.

3. Chop tomatoes and heat. Add salt. Add gradually to bacon-vegetable mixture. Stir and cook until thickened.

4. Gently stir tomato sauce into the green beans. Simmer 15-20 minutes or until beans are heated to 160°F.



Notes: 8 lb fresh or frozen green beans may be substituted for canned beans. Cook before combining with tomato sauce.

VARIATIONS:

Creole Green Beans. Omit bacon. Sauté onion, green pepper, and 8 oz chopped celery in 2 oz margarine. Add 2 oz sugar to tomatoes.

Green Beans with Dill. Delete bacon and onion. Sauté the green pepper in 5 oz margarine. Add 1 tsp pepper and 1 Tbsp dill seeds. Simmer slowly for 10-15 minutes. Tomato may be increased to one No. 10 can.

Hacienda Green Beans. Add 1 oz sugar, 1 1/2 Tbsp chili powder, and 1/2 tsp garlic powder.