8 pounds Bacon
2 1/4 quarts onion fine chop
5 Gallon diced stewed tomato
15 gallon can Green beans
salt & pepper to taste

Cook bacon til crisp. Remove and save drippings. Add onions to pan and sauté until brown. Drain tomatoes and save juice. Add tomatoes to onions, using enough juice to de-glaze the pan.

Drain green beans and reserve juice. Put beans in roaster pans (three cans per roaster). Remove tomato and onion to roaster pans, divided equally between 5 roasters.

Add equal parts bacon drippings and flour to pan to make a light brown roux, along with bean and tomato juice enough to make a thin light gravy. Season gravy with salt and pepper to taste. Add to roaster pans. Don't add too much just enough to coat the green beans.

Enough for 275 Servings.

Submitted by: Buck