Dice bacon into small pieces.

Cook bacon in a large skillet until crisp. Remove bacon from the skillet and set aside, reserving the bacon fat.

Add chopped onion and green pepper to the skillet with the remaining bacon fat.

Cook the onion and green pepper until tender.

Blend in flour, brown sugar, Worcestershire sauce, salt, pepper, and dry mustard.

Add the canned tomatoes to the mixture.

Cook, stirring occasionally, until the sauce has thickened.

Add the drained green beans to the sauce.

Heat the green beans thoroughly, ensuring they are well coated with the sauce.

To serve, combine the cooked green beans with the reserved crispy bacon.

Serve hot.