Remove ends and strings from beans. Leave whole or cut into 1 inch pieces. Set aside

In a large skillet cook bacon until crisp. Remove bacon, reserving 3 tablespoons drippings. Drain bacon on paper towels, set aside. Cook the onion in the reserved drippings over medium heat until tender. Add tomato and slat. Cook, uncovered, about 5 minutes more or until most of the liquid is absorbed.

Meanwhile in a medium saucepan cook the beans, covered, in a small amount of boiling salted water. Transfer beans to a serving bowl. Top with tomato mixture and bacon.