4 slices bacon
1 bag (16 oz each) Birds Eye® Cut Green Beans
1 can (15 oz each) Ranch Style® Pinto Beans, drained, rinsed
1 can (14.5 oz each) Hunt's® Diced Tomatoes, drained
1 tablespoon fresh lemon juice
2 teaspoons minced garlic
1/4 teaspoon salt
1/8 teaspoon ground black pepper
Nutrition Information
| % Daily Value | ||
|---|---|---|
| Calcium | 53 mg | 5% |
| Carbohydrate | 12 g | 4% |
| Cholesterol | 6 mg | 2% |
| Total Fat | 4 g | 6% |
| Iron | 1 mg | 5% |
| Calories | 101 kcal | 5% |
| Sodium | 275 mg | 11% |
| Protein | 4 g | 8% |
| Sugars | 2 g | 0 |
| Dietary Fiber | 4 g | 17% |
| Vitamin C | 8 mg | 13% |
| Vitamin A | 419 iu | 8% |
Cook bacon in large skillet over medium-high heat until crisp. Remove bacon; drain on paper towels.
Carefully add frozen green beans, pinto beans and drained tomatoes to bacon drippings. Cook 3 to 5 minutes or until green beans are hot, stirring occasionally.
Add lemon juice, garlic, salt and pepper to bean mixture; cook and stir 1 to 2 minutes or until garlic is fragrant. Crumble cooked bacon over bean mixture. Serve immediately.
Bean Medley with Tomatoes
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