Sauteed Green Beans & Cherry Tomatoes

We are thoroughly enjoying the delicious fresh produce from our garden!  In some ways, we’re getting more than we can keep up with.  We pick about 100 cherry tomatoes every day.  I’m trying to be creative as possible with cooking beans, tomatoes, and zucchini in various ways.  This green bean recipe is delicious, and coupled with some corn on the cob, and maybe some homemade biscuits, you could have an entire meal.

Sauteed Green Beans & Cherry Tomatoes

3/4 lb. green beans
olive oil {or leftover bacon grease}*
5 oz. mushrooms, sliced
1 small onion, diced
1 clove garlic, minced
8 oz. cherry tomatoes, cut in half
1/2 lb. cooked, diced bacon
salt and pepper to taste
1/2 cup brown sugar
2 tablespoons Worcester sauce

Steam {or boil, but I prefer to steam them} green beans until done, but not too soft.  In a large skillet, heat olive oil.  Add mushrooms, onion and garlic and cook until tender.  Add tomatoes and beans, cooking until tomatoes are heated through.  While this is cooking, mix sugar and Worcester sauce in a small bowl.  Add the mixture to the skillet, a little bit at a time, until it has enough juices to cover the beans.  {I didn’t end up using all of the brown sugar mixture}.  Gently stir in the cooked bacon.

*I cooked my bacon in a large electric skillet, drained most of the grease, and then used some of it to cook my veggies.  Obviously this isn’t as healthy, but it sure tastes good!