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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