1 lb thick-sliced bacon, cut into bite-size pieces
1 red onion, chopped
2 pkg (16-oz each) frozen cut green beans
1 can (28-oz) petite diced tomatoes, undrained
1/4 cup packed brown sugar
1 tbsp freshly ground black pepper
1/2 tsp seasoned salt
1 can (16-oz) red beans, rinsed and drained
In a large skillet, cook bacon over medium heat until partially cooked but not crisp, stirring occasionally. Drain bacon well on paper towels. Reserve 2 tablespoons of the drippings in the skillet and add the onion. Cook onion, stirring, over medium-high heat until tender.
Place the green beans, tomatoes, brown sugar, pepper, salt, bacon and onion into a 4 or 5-quart slow cooker. Place lid on cooker and cook on low for 4 hours.
Stir in the red beans and cook another 30 minutes or until heated through.
Yield: 12 servings
Per serving: 162 cal, 7 g (2 g sat) fat, 20 g carbs, 5 g fiber, 7 g protein