"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway
6 slices bacon 3/4 c. chopped onion 1/2 c. chopped green pepper 2 tbsp. flour 2 tbsp. brown sugar 1 tbsp. worchestershire sauce 1/2 tsp. salt 1/4 tsp. pepper 1/8 tsp. dry mustard 1 can (16 oz) diced tomatoes (or 2 c. fresh) 1 lb. fresh green beans, parboiled until tender
Cook bacon until crisp; remove from skillet. Drain all but 3 tbsp. bacon drippings. Add onion and green pepper. Cook until tender. Blend in flour, sugar, worchestershire sauce, salt, pepper and mustard. Add tomatoes. Cook, stirring constantly until thickened. Add beans. Top with crumbled bacon.
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