Saturday, November 30, 2013

The Best Broccoli Salad

     The Best Broccoli Salad | Aunt Bee's Recipes
Broccoli Salad is one of my all time favorite salads and the PERFECT salad dish for the holidays!   I have seen lots of versions of this salad. Some contain raisins.  Some don't have bacon.  Some DON'T EVEN HAVE CHEESE???? Can you even imagine???? Blasphemy.  

Broccoli Salad
3 heads of Broccoli
12 oz bacon, diced and cooked crispy
8 oz sharp cheddar cheese, shredded
1/2 large red onion, very finley diced

For the dressing
1 cup mayonnaise
1/2 cup granulated sugar
3 TBSP apple cider vinegar

Chop the washed broccoli florets into bite sized pieces and discard the stems.  Place the chopped broccoli florets on some paper towels to get the excess water to drain.  You do NOT want any water in your broccoli salad. While it is drying, you can be preparing the bacon, dicing onions and shredding the cheese.  In a large bowl, combine the chopped broccoli, onions, cheese and bacon pieces.  In a small bowl,  whisk together the mayonnaise, vinegar and sugar.  Pour over the broccoli salad and mix thoroughly.  Chill in the fridge overnight.  Stir once or twice over the next 12 hours.  Serve the next day.  

Friday, November 29, 2013

Ham and Cheese Sliders

I hope you and your families had an AMAZING Thanksgiving!  We have tons of leftovers that I am excited to experiment with!  I made a last minute decision to try for the 3rd time to replicate a 'Honey Baked Ham' and lets just say, there is a reason you are not looking at a Honey Baked Ham recipe right now.  Ha.  The inside of the ham was fine but the outside that I had so carefully glazed for 3 hours had to be chiseled off and discarded.  Boo.  Anyway, so since I knew I was going to have 16 lbs of leftover ham, I made plans while Thanksgiving shopping to buy the things I need to make new recipes with my leftovers.  Ya'll know my family is not a fan of eating the same thing 2 or 3 days in a row so I have to get creative.  I saw a few different versions of these ham and cheese sliders all over pinterest and knew it would be something Uncle Bee and the kiddos would love.  The recipe I used actually came from the King's Hawaiian website and it is DEFINITELY a keeper.  SO easy and SO good.  It did NOT feel like leftovers at all!    

Ham and Cheese Sliders
1 (12 pack) King's Hawaiian small rolls
Swiss Cheese
Leftover Baked Ham or good quality ham lunch meat
1/2 cup Butter melted
1 TBSP Poppy Seeds
1 TBSP Onion Powder
1 1/2 TBSP Dijon Mustard
1 1/2 tsp Worcestershire Sauce
Separate rolls then use a bread knife to split them in half.  Put a layer of Mayonnaise on the bottom half of each, followed by the swiss cheese, then ham, then the tops of the rolls.  Place them in a baking dish where they are slightly touching each other.   Whisk together melted butter, poppy seeds, onion powder, dijon mustard and worcestershire sauce.  Pour over the tops of the sliders.  Cover with aluminum foil and bake for 10 minutes at 350 degrees.  Remove foil and bake for 2 minutes longer.  Let sit for 5 minutes before serving.  ENJOY!!!!!!!

Wednesday, November 27, 2013

Stuffed Cabbage Rolls

It is finally cold enough here that I can cook all of my favorite things that require the oven to be on all afternoon, as evidenced by the labor intensive dishes we have been having all week.  This is one of my all time favorite recipes.  There is just something magical that happens when you sprinkle tomatoes with brown sugar and lemon juice and bake it for a long time.  Give it a try.  You won't be sorry!  
Large head of cabbage
1 lb ground chuck, UNCOOKED
1/3 cup rice, raw, any kind
1 small onion, diced small
2 eggs
1 tsp salt (For Filling)
1/4 tsp black pepper (For Filling)
1 large onion, sliced
15 oz can tomato sauce
3 14.5 oz cans of diced tomatoes (undrained)
1.5 TBSP lemon juice 
1 tsp salt (For Topping)
1/4 tsp black pepper (For Topping)
1 cup brown sugar

Cut the heal (Hard white end) off the cabbage and discard.  Place head in a large pot of boiling water for 10 - 15 minutes, turning it over halfway through.  Carefully remove the head of cabbage from the boiling water.  Allow to cool and peel the outer leaves off the cabbage until you meet some resistance.  You do not want the leaves to tear.  Place the head back into the boiling water and repeat the process.  I usually have to do it 2 or 3 times before I get all of the large leaves off.  Once done you can chop up the inner part of the cabbage and place those chopped up pieces in the bottom of your dutch oven as your first layer.  
After you have your loose cabbage leaves, (I usually have 15-20), you can prepare your filling.  The filling is prepared with raw ground chuck and rice that will cook in the extra long cooking time inside the cabbage leaves.  Combine the raw ground chuck, uncooked rice, 2 eggs, diced onion, salt and black pepper.  Place a small amount inside each loose cabbage leaf and place it seam side down inside the dutch oven.  After filling all of the leaves, put a layer of thinly sliced onions over the cabbage rolls.  The next layer is the undrained diced tomatoes and the tomato sauce.  Followed by the lemon juice, salt, black pepper and brown sugar.  Put the lid on the pot and place in the oven at 350 degrees for 1 hour and 15 minutes.  Remove the lid and bake uncovered for 2 more hours.  Sprinkle with parsley if desired.  

Get 30+ Family Friendly Ground Beef Recipes here

Monday, November 25, 2013

Zippy Ham Pinwheels with Homemade Mustard Dipping Sauce

When I was in college, my roommate's mom would always send her home with all kinds of yummy food and she shared these Zippy Ham Pinwheels with me in exchange for some of my mom's glorious Chicken Salad.  HA.  What can I say?  Homemade food is a good bargaining tool for poor college students.  :-)
Her mom kindly shared her recipe with me and now we love to make these for holidays and it definitely gives me a sense of Nostalgia!  The homemade mustard dipping sauce makes a ton, so you can definitely cut it in half, or keep some in the fridge to dip everything in like we do.  :-)
These are made the day before serving so they are an awesome holiday appetizer!

Zippy Ham Pinwheels
(6) 10 inch Flour Tortillas
16 oz Cream Cheese, softened
1 lb Ham, very finely diced
7 oz can chopped Green Chilies
6 oz Black Olives, chopped
 Mix Cream Cheese, Ham, Green Chilies, and Black Olives and spread out on tortillas and roll up and place in the fridge overnight, covered completely so they do not dry out.  The next day, slice them into 1 inch slices and serve!

Homemade Mustard Dipping Sauce
6 TBSP dry mustard
2/3 cup malt vinegar
2/3 cup sugar
2 eggs
1/2 cup mayonnaise
Mix the above ingredients together.  Heat in a double boiler over medium heat, whisking constantly until thickened.  Refrigerate.  Serve in a bowl beside the Zippy Ham Roll Ups for dipping.

For more delicious football food and party appetizers, check out Tailgate Touchdown!

Sunday, November 24, 2013

Triple Cheese Meatball Subs

       I knew today was going to be a very busy day, so I made some extra meatballs yesterday when we had spaghetti and meatballs.  That meant when dinner time came along, I could quickly throw together these meatball subs (with homemade meatballs!!) Everyone had one of their favorite, quick and easy meals and we were able to once again avoid the drive through!  Making meatball subs isn't rocket science, but I figured i would show y'all how we make ours and maybe give you some new ideas to try next time you have some extra meatballs to use up!

Meatballs cooked in Marinara (We use leftovers from this recipe)
Sub Rolls
This Garlic Bread Spread ( I keep some of it made up in the fridge)
Sliced Pepper Jack Cheese
Sliced Provolone Cheese
Shredded Parmesan Cheese

Turn Sub rolls face down on a cookie sheet.  Broil for a minute or 2, watching closely, until toasted.

Flip over and spread a very light layer of Garlic Bread Spread on the Rolls and broil this side until lightly toasted.

Top each slice of bread with Cheese, Pepper Jack on one side, Provolone on the other.  Broil until the cheese is melted.  Top with warm meatballs and shredded parmesan and enjoy!

Spaghetti and Meatballs

      This is one of our all time favorite recipes!  When I make meatballs from scratch, I usually double this recipe. Since I am already dirtying the pans, I might as well make double the amount and have some in the freezer for a quick weeknight meal.  I am including the spaghetti sauce recipe that I use when I have time to make it from scratch, but these meatballs are awesome with your favorite store bought marinara as well!  
Marinara Sauce 
3 TBSP Olive Oil
3 Onions, finely chopped
4 TBSP jarred Minced Garlic
3 (28 oz) cans Crushed Tomatoes
3 TBSP dried Basil
3 TBSP dried Oregano
3 tsp Sugar
1.5 tsp Salt
1/4 tsp Crushed Red Pepper
Put Olive Oil in a pan and add Onion.  Saute over medium heat for 5 minutes, stirring occasionally.  Add minced Garlic and saute for 2 more minutes, stirring constantly so as not to burn the garlic.  Add crushed tomatoes, basil, oregano, sugar, salt and crushed red pepper.  Simmer on low for several hours, stirring occasionally.  The longer it cooks the better! 
1 TBSP Olive Oil
1 Onions, finely diced
1 TBSP jarred Minced Garlic
2 TBSP dried Parsley
1 Egg
3 Slices of bread, crust removed
1/4 cup milk
1 lbs Ground Chuck
1 lbs Ground Pork 
1 tsp Salt
1/2 tsp Black Pepper
1/3 cup grated Parmesan Cheese (Stuff in the green can)
Vegetable Oil For Frying Meatballs
Marinara Sauce (Recipe above)
Whole Milk Fresh Mozzarella 
       Saute onions in a skillet over medium heat for 5 minutes.  Add minced garlic and parsley and saute for an additional 2 minutes, stirring constantly.  Remove from heat and allow mixture to cool.  Meanwhile place crust removed, sliced bread in a small bowl and pour milk on it.  In a large bowl, add 2 eggs, pork, ground chuck, salt, pepper, Parmesan, cooled onion mixture and the bread that has been soaking in milk.  Combine and roll into meatballs.  We like smaller meatballs, so I usually get around 50 out of this mixture.  
       Using the same skillet you sauteed the onions in, heat up some Vegetable oil and brown the meatballs in batches.  You do not have to cook them all the way through, just brown the outside.  They will continue cooking in the oven.  Next, remove the meatballs to drain on paper towels until I have browned the whole batch.  Then, put a cup of marinara in the bottom of a 13x9 Pyrex dish.  Put all of the meatballs in the pan and top with 2-3 cups more marinara.  Cover with aluminum foil and bake on 350 degrees for 20 minutes.  Remove from oven, remove foil, and top with Mozzarella cheese.   Bake for an additional 5-10 minutes or until cheese is melted.  Top with Parsley and serve warm!  We eat these over spaghetti or in meatball subs.  Enjoy!!!


<3 Aunt Bee

Friday, November 22, 2013

3 Pound Party Pleasers

3 Pound Party Pleasers | Aunt Bee's Recipes

Happy Friday!!!! Today I am sharing an easy 5 ingredient recipe that makes a great football game day snack and is also an awesome holiday appetizer!  The best thing about these, other than their great taste, is that they can be made ahead and frozen, then baked from frozen the day of your party!  

1 lb Breakfast Sausage (spicy or mild, we use spicy)
1 lb Ground Beef
1 lb Velveeta
1/4 cup Worcestershire
1 loaf of Party Rye Bread

Fry the sausage with the ground beef.  Drain off the grease and add the Velveeta and Worcestershire.  Stir over low heat until the cheese is melted and combined.  Top each piece of bread with a small amount of the meat/cheese mixture.  At this point you can bake them or freeze them until ready to bake.  If baking fresh, bake at 425 degrees for 8-10 minutes or until edges are slightly browned and cheese is bubbly.  If baking from frozen, bake at 425 degrees for about 15 minutes.  

Some people call them 'Sweepstakes', some people call them 'Hanky Pankies', we call them 3 Pound Party Pleasers.  I dont care what you call them, just make them!  You won't be sorry!  

Oh, and make Extra ;-)

For more delicious football food and party appetizers, check out Tailgate Touchdown!

Thursday, November 21, 2013

Brunswick Stew

     I am so excited to share this recipe with y'all today!  This is my mother's Brunswick Stew recipe and the stew recipe that I judge all other stews by.  This is not a quick meal to throw together after work.  This is not a 'make while the baby naps' meal.  This is not a cheap meal or one you can put together in the morning and have ready when you get home.  This is a 'spend all day in the kitchen' kind of stew with no short cuts, tons of ingredients, tons of steps and makes a huge mess.... and it is worth every bit of it!  Make it for someone you love!

2.5 lbs of chicken
2.5 lbs pork roast
2 cans tomatoes, undrained
1 (32oz) bag of frozen okra
3 lbs potatoes, peeled, boiled and mashed
1 stick of butter
1/4 cup worcestershire sauce
1 (8oz) can tomato paste
2 cans of cream corn
1 can whole kernal corn 
3 large onions, chopped
1/2 cup ketchup
1/2 cup of your favorite barbecue sauce
1/2 tsp ground red pepper
salt and black pepper to taste (We use a good bit of both)

Stew chicken and pork until tender, saving broths.  Pull meat from bones.  In a large stockpot, add reserved broths, meat, tomatoes, tomato paste, onions, and red pepper.  Cover and simmer for 3 hours, stirring occasionally.  Add mashed potatoes, creamed corn, whole kernel corn, okra, butter, Worcestershire sauce, ketchup and barbecue sauce.  Simmer an extra 30 minutes, stirring continually because butter will make it stick.  At this point we put the lid on, turn the heat off and let it come to room temperature for an hour to let the flavors meld together.  Its even better the next day and freezes beautifully! 

Wednesday, November 20, 2013

Easy Turkey Pot Pie

       Our favorite part of Thanksgiving is the LEFTOVERS!!!  When I am making my grocery list for Thanksgiving, I go ahead and plan on what I am going to make with my leftovers.  Green beans will get turned into green bean casserole.  Leftover Turkey will be made into Grilled Turkey Paninis using this method and subbing Turkey for the Chicken.  I am planning on making Potato Candy for the first time this year using up leftover mashed potatoes.  But by far, our favorite recipe for leftovers is this Easy Turkey Pot Pie.  I guarantee you, even if you have eaten Thanksgiving leftovers for 2 days straight, this meal will NOT feel like leftovers.  Give it a try this year and let me know what ya'll think!

Easy Turkey Pot Pie
2 cups chopped, cooked Turkey
1 TBSP butter
1 onion, diced
2 carrots, peeled and diced small
1/2 cup frozen peas
1 can cream of chicken soup
1/2 cup chicken broth
1/2 tsp lawry's seasoning salt
1/4 tsp black pepper
1 1/2 cups bisquick
1 cup whole milk
1/2 stick (1/4 cup) melted butter
Preheat oven to 350 degrees F.
Saute the chopped onion and carrots in the TBSP of butter for 5 minutes over medium heat.  Add in frozen peas, turkey, cream of chicken, chicken broth, lawrys and black pepper.  Mix well and pour into a buttered 9 inch pie pan.  Stir together the bisquick and milk and pour over the casserole.  Drizzle melted butter over the top and bake for 30 - 35 minutes. 

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<3 Aunt Bee

Tuesday, November 19, 2013

Easy Slow Cooker Cube Steak and Gravy

       Today was one of those days where I REALLY needed to go to the grocery store but couldn't get my act together to make the trip. I remembered I had a few cube steaks in the freezer and decided to make cube steaks and brown gravy in the crock pot.  This was quite possibly the easiest meal I have ever made, and it turned out really good!  The gravy was SO good soaked up with a slice of white bread.  :-) 

Easy Slow Cooker Cube Steaks and Gravy
4 Frozen Cube Steaks
1 Onion thinly sliced
1 packet Brown Gravy Mix
1 can Cream of Celery Soup
1 Beef Boullion Cube
2 cups water
Garlic Salt to taste
Parsley for Garnish
Spray slow cooker with Pam nonstick cooking spray.  This makes it SO much easier to clean.  Put the frozen cube steaks in the bottom.  Then top with sliced onions.  Mix cream of celery, brown gravy mix, and beef bouillon cube with cold water.  Pour over cube steaks and onions.  Cook on low for 8 hours.   Once done and plated, sprinkle a little bit of garlic salt, to taste, over the cube steaks.  Serve over Mashed Potatoes, Rice or Egg Noodles.  Garnish with Parsley if desired. Enjoy!!!

What are some of your favorite slow cooker meals for busy days?  I love being able to throw the meat in frozen.  :-)   
Check out my top 20 favorite slow cooker recipes here!

Monday, November 18, 2013

Thanksgiving Recipe Roundup!

I can not believe Thanksgiving is next week!! I am so excited to plan our menu and start cooking!  There are a few recipes that are our Thanksgiving staples that I thought I would share.  

1) The only Turkey recipe you will ever need.  Seriously.  The most incredibly moist, juiciest Turkey and delicious gravy you will ever put in your mouth.  

   2) The Pioneer Woman's Mashed Potatoes The only thing I do different is instead of 3/4 cup heavy cream, I substitute 1/2 cup heavy cream and 1/4 cup sour cream.  Your welcome.  :-)

   3) Southern Style Green Beans  These are hands down the best green beans you will ever eat!  

   4)  Hashbrown Casserole - This hashbrown casserole recipe has absolutely RUINED Cracker Barrel's Hashbrown Casserole for us now, because it is SO much better!!!!!
   5) Paula Deen's Slow Cooker Macaroni and Cheese. - Ok so on Thanksgiving, when I am trying to get everything ready, cooked, and kids and guest entertained, this recipe has been a LIFESAVER!  Its awesome because you make it in the crockpot then can turn it to warm and dont have to worry about reheating it or it taking up room in the oven.  AND its REALLY good.  People always ask me for the recipe any time I make it!  The ONLY thing I do different, is leave out the egg.  
    6) This Creamed Corn.  Do NOT leave out the Parmesan Cheese.  It's the secret ingredient.
    7) My Mama's punch- SO easy and SO good!  All you do is put Pineapple Sherbert in the bottom of a punch bowl and pour Hawaiian punch over it.  Break up the pineapple sherbert a little bit and serve!  
     8) Nana's dressing is our absolute favorite Thanksgiving food to eat.  Those little patties disappear so fast! This recipe has been in the family for over 50 years!   

     9)  Heath Bar Blondies - These rich, decadent blondies will make you forget all about pumpkin pie.  

Those are guaranteed to be on our table for Thanksgiving!  I may play around with a couple more sides and maybe something green, but these are staples!  What is ONE thing that is ALWAYS guaranteed to be on YOUR Thanksgiving table???  


Sunday, November 17, 2013

Brown Sugar Chili Rubbed Roasted Chicken

Once a week, I roast a large chicken to use for quick meals throughout the week. I get about 4 cups of meat from a large chicken and I also make broth from the leftover bones to use for soups or casseroles. I like to get my money's worth. :-) I also have a really fun time coming up with different rubs to use on the chicken every week depending on what I am in the mood for. Today's Brown Sugar Chili Rub turned out SO GOOD!!!!! It may be our favorite one yet! Some things that I use the roasted chicken meat for would be:

1) Old Fashioned Chicken Salad

2) Easy Chicken Pot Pie

3) Brown Sugar Bacon and Chicken Panini

4) Caramelized Onion and Creamy Chicken Enchiladas

5) Ultimate Cheesy Chicken Noodle Casserole

also on top of salads or inside wraps for easy lunches throughout the week!

Brown Sugar Chili Rub
3 TBSP Brown Sugar
2 tsp Chili Powder
1 tsp Cumin
1 tsp Paprika
1 tsp Onion Powder
2 tsp Garlic Powder
1/2 tsp Crushed Red Pepper
1/2 tsp Salt
Combine ingredients and store in a cool dry place if not using immediately.

Brown Sugar Chili Rubbed Roasted Chicken
1 whole chicken, about 3.5 lbs
2 TBSP mayonnaise
1/2 cup Brown Sugar Chili Rub (recipe above)
Rinse chicken inside and out well under cold water. Pat dry with a paper towel. With clean hands, rub the mayonnaise all over the chicken. Sprinkle Brown Sugar Chili rub all over the chicken, inside and out. Place in a baking dish (I like to use my dutch oven for this) Bake uncovered on 350 degrees for 1 hour 30 minutes or until the internal temperature reaches 165. Remove from oven, cover and let rest for 30 minutes before carving.

Check out these 20+ family favorite chicken recipes here!

Saturday, November 16, 2013

Creamy Italian Parmesan Garden Salad With Chicken

Ya'll know how much I love to find new ways to use up my leftovers!  I knew today was going to be a crazy busy day so I planned ahead when making our subs last night, to chop extra veggies and double the Creamy Italian Parmesan Dressing.  It made an INCREDIBLY delicious salad, topped with marinated and seared chicken breast.  

'Clean out the Pantry' Chicken Marinade Ingredients:
2/3 cup Vegetable Oil
2/3 cup Reduced Sodium Soy Sauce
2/3 Cup Lemon Juice (I just used the bottled stuff out of my pantry)
1/4 cup Brown Sugar
2 TBSP liquid smoke flavoring
2 TBSP Dijon Mustard
2 TBSP black pepper
1 TBSP Garlic Powder
4-6 Boneless Skinless Chicken Breast (We split ours in half so that the chicken breast is thinner, more marinade gets in the meat and it is easier to grill or pan sear evenly)

Mix together all ingredients and pour over chicken breast.  Cover and refrigerate overnight.  Grill or Pan Sear.  Allow to sit at room temperature for 10 minutes before slicing and topping your salad.

Ingredients for Creamy Italian Parmesan Dressing
1/4 cup of your favorite bottled Italian Dressing
1/4 cup Mayonnaise
1/2 tsp Parsley
1/4 tsp Garlic Powder
1 TBSP grated Parmesan Cheese

Whisk until smooth.  Store in fridge until ready to top the salad.  

Creamy Italian Garden Salad with Chicken Ingredients
Iceburg Lettuce
Red Onion
Black Olives
Banana Peppers
Shredded Parmesan Cheese
Chicken Breast (recipe above)
Creamy Parmesan Italian Dressing (recipe above)

Layer ingredients in order from top to bottom.  Serve Immediately.  Enjoy!

Friday, November 15, 2013

Creamy Italian Parmesan Subs

These Subs are awesome!  What puts them over the edge, is the 'semi-homemade' creamy Italian Parmesan dressing.  Give them a try and let me know what ya'll think! 

Ingredients for Creamy Italian Parmesan Dressing
1/4 cup of your favorite bottled Italian Dressing
1/4 cup Mayonnaise
1/2 tsp Parsley
1/4 tsp Garlic Powder
1 TBSP grated Parmesan Cheese
Whisk together until smooth and store in the fridge until you are ready to use

Ingredients For Creamy Italian Parmesan Subs
Sub rolls
sliced provolone cheese
thinly sliced smoked ham
Creamy Italian Parmesan dressing (recipe above)
Toppings of your choice: We like lettuce, tomato, red onion, black olives and pepperoncini peppers
Place the sub rolls on a cookie sheet.  Toast under the broiler, watching it closely!  Flip over and toast the other side.  Top the insides of all the buns with provolone cheese.  Make sure to cover all of the bread so the already toasted bread doesn't burn!  Cover 1 side of each pair of buns with ham, then salami, then pepperoni.  Place back under the broiler until the pepperoni starts to crisp up and the cheese is melted.  Set out the Veggie toppings and Creamy Italian Parmesan Dressing!  Layer on the Creamy Italian Parmesan dressing and whatever Veggies you like and ENJOY!!!!

Thursday, November 14, 2013

Southern Style Green Beans with Tomatoes & Bacon

       Cooking for my husband brings me SO much joy.  He loves food as much as I do, and it's just plain fun to cook for someone that really enjoys it!!!  I love when my husband asks me to replicate something he has heard about or tried somewhere.  I love the challenge of getting it JUST right.   We have some type of green vegetable every night, so when my husband came home one day from lunch one day, ABSOLUTELY raving about these Green Beans he had tried,  I was very excited about trying to replicate them.  And of course, Uncle Bee says these are better ;-)   I always make a huge pot of these to ensure there are leftovers for the week, because they just get better after they sit in the fridge for a day or 2!  

Southern Style Green Beans with Tomatoes & Bacon
6 Slices of raw bacon, diced small
1 large onion, diced
1 TBSP minced garlic
32 oz bag of frozen green beans
1 can diced or petite diced tomatoes, UNDRAINED (You could also substitute 2 fresh tomatoes diced and 1/2 cup of tomato juice!)
3 cups chicken broth
Enough water to completely cover the green beans 
1 tsp salt
1/2 tsp black pepper
In a large pot, (I love to use my dutch oven for these) Add chopped bacon and saute over medium heat until crispy.  Remove from pot and set aside.  Leaving behind the bacon grease, to cook your green beans in.  Add the onion, minced garlic, green beans, and the can of tomatoes WITH the juice.  Next, add chicken broth and enough water to completely cover the green beans.  Simmer over medium/low heat for several hours.  Stirring occasionally and checking to make sure there is still liquid in the bottom.   Add salt and black pepper.  When the liquid is nearly gone, stir constantly for a couple of minutes until liquid is gone and bean sauce is thickened a bit.  Toss with reserved bacon pieces.  Check seasoning then serve immediately.  Enjoy!

Other side dishes you may like: