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Creole Green Beans


2 slices bacon, cut in small pieces
1 tbsp. butter
3/4 c. bell pepper, chopped
3 tbsp. flour
1 1/2 tbsp. Worcestershire sauce
1/2 tsp. salt
1/2 tsp. dry mustard
1 1/2 lbs. fresh green beans
1 1/4 c. onion, chopped
3/4 c. celery, chopped
3 tbsp. brown sugar
1 tbsp. vinegar
1/4 tsp. pepper
1 (16 oz.) can peeled tomatoes, with juice, chopped


Trim beans. Bring 1 1/2 quarts water to boil; add 1 teaspoon salt and 1 teaspoon canola oil. Add half of green beans. Cook lightly until crisp tender only. Remove beans with slotted spoon and put them in ice water. Repeat with second half.

Drain beans and transfer to casserole. Saute bacon until crisp; remove from skillet. Add butter to skillet; add onion, green pepper and celery. Cook until tender. Blend in flour, sugar, Worcestershire sauce, vinegar, salt, pepper and mustard. Add tomatoes. Cook, stirring constantly until thickened.

Add sauce to beans. NOTE: can be done one day ahead of serving. If so, cover and refrigerate. Bake covered at 350 degrees for about 30 minutes. Top with bacon. Serves 6.

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