Dutch Snap Beans

• 1/2 lb. bacon, cut into small pieces
• 2 onions, chopped
• 2 cloves garlic, chopped
• 1 Tbsp. butter
• 2 lb. fresh green beans, snapped or cut
• 4 medium tomatoes, blanched, peeled and chopped, saving the juice
• 1 c. dry white wine
• salt and pepper to taste
• 1 tsp. basil

1. Cook bacon until limp and curling, saving the grease.
2. In a large pan or Dutch oven, saute onions and garlic in butter over low heat.
3. Add green beans, tomatoes, tomato juice, bacon, bacon grease and white wine.
4. Season with salt, pepper and basil.
5. Cover and let the mixture simmer for 30 minutes or until beans are tender.
6. Add small amounts of wine or water if the sauce reduces too much during the cooking.
7. There should be about 1/2 cup liquid remaining when the beans are cooked.
8. Makes 6 servings.

bacon, onions, garlic, butter, fresh green beans, tomatoes, white wine, salt, basil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1021063 (may not work)