Top and tail the haricots verts and cook them for 5 minutes. Drain and rinse under cold running water to stop the cooking process. Divide the haricots verts into 12 equal portions. Wrap a slice of bacon around each portion. Place them on a baking tray lined with baking paper. Bake them in the middle of the oven for about 10 minutes until the bacon is crispy and the haricots are tender.
Meanwhile, slice the onion into half rings and the sweet peppers into strips. Heat the olive oil in a frying pan. Fry the vegetables on a medium heat for about 5 minutes until just tender. Add the tomatoes for the last minute of the cooking time. Season with salt and pepper. Serve the haricots verts with the fried vegetables.
