Sauteed green beans get a huge flavor boost on the stovetop with bacon, mushroom and pine nuts. Blanched green beans are sautéed with bacon, mushrooms, and shallots and then sprinkled with roasted pine nuts to make a tasty and healthy side dish.
Ingredients
- Fresh green beans
- Salt and pepper
- Bacon
- Shallot
- Mushrooms
- Garlic
- Pine nuts
>>See the recipe card below for quantities<<
Instructions
STEP 1: BLANCH THE BEANS. Bring a large stockpot filled halfway with water and 1 tablespoon of sea salt to a boil. Add green beans and blanch for 5 minutes. Remove the beans from the boiling water and immediately place in a bowl of ice water.
STEP 2: COOK THE BACON. Heat a large skillet over medium heat and add bacon slices. Cook until crisp, around 4 minutes on the first side and 2 minutes on the second side. Remove the bacon from the pan and allow to cool on a plate. Chop when cooled.
STEP 3: COOK THE SHALLOTS AND MUSHROOMS. Add the shallots and mushrooms and sauté until the mushrooms are golden and release some of their liquid. Add additional ghee if there is not a enough bacon drippings in the pan. Once the mushrooms are finished cooking, add the garlic and stir for 60 seconds, until the garlic is fragrant. Season with additional salt and pepper to taste.
STEP 4: SAUTE THE BEANS. Add the green beans into the skillet with the mushrooms and toss to coat the beans with the mushrooms and drippings. Cook until the beans are just warm, about 2 minutes. Transfer mixture to a serving dish and top with pine nuts and chopped bacon.
Storage
Transfer the beans to an airtight container and store in the fridge for up to 5 days.
I do not recommend freezing this recipe.
FAQ
You can definitely use frozen green beans in this recipe and skip the blanching. Simply cook them ALMOST according to the package directions.
I microwave them for a minute shy of the recommended cooking time on the package, drain them and then proceed with the recipe from step 2.
Shallots are usually found near the garlic in the produce section of the grocery store. If you can't find them, though, don't fret. Use half a small onion and you'll be in business.
Shallots have a sweeter, more garlicy flavor, so I usually go with a sweeter, yellow onion as a substitute for shallots.
What to Serve With This Recipe
These are a great side dish with a traditional Thanksgiving turkey dinner. They're also awesome year-round with a classic Lemon Herb Roasted Chicken, Easy Cast Iron Skillet Steak, or Garlic Chili Crispy Chicken Thighs.
Other Tasty Side Dish Recipes
- Butternut Squash Mac and Cheese
- Rosemary Roasted Potato Wedges (Whole30)
- Maple Bacon Carrots (Paleo)
- Garlic Sage Whipped Parsips
📖 Recipe
Sautéed Green Beans with Mushrooms and Bacon
Ingredients
- 24 ounces green beans (cleaned and stems removed)
- salt and pepper
- 3 slices bacon
- 1 shallot (diced)
- 8 ounces white mushrooms (sliced)
- 2 cloves garlic (minced)
- 3 tablespoons toasted pine nuts
Instructions
- BLANCH THE BEANS: Bring a large stockpot filled halfway with water and 1 tablespoon of sea salt to a boil. Add green beans and blanch for 5 minutes. Remove the beans from the boiling water and immediately place in a bowl of ice water.
- COOK THE BACON: Heat a large skillet over medium heat and add bacon slices. Cook until crisp, around 4 minutes on the first side and 2 minutes on the second side. Remove the bacon from the pan and allow to cool on a plate. Chop when cooled.
- COOK THE SHALLOTS AND MUSHROOMS: Add the shallots and mushrooms and sauté until the mushrooms are golden and release some of their liquid. Add additional ghee if there is not a enough bacon drippings in the pan. Once the mushrooms are finished cooking, add the garlic and stir for 60 seconds, until the garlic is fragrant. Season with additional salt and pepper to taste.
- SAUTE THE BEANS: Add the green beans into the skillet with the mushrooms and toss to coat the beans with the mushrooms and drippings. Cook until the beans are just warm, about 2 minutes. Transfer mixture to a serving dish and top with pine nuts and chopped bacon.
Nutrition
RECIPE EQUIPMENT
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