Sautéed Green Beans with Mushrooms and Bacon

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.

Course Side Dish

Cuisine American

Diet Paleo, Whole30

Prep Time 15

Cook Time 10

Total Time 25

Servings servings

Calories 117kcal

Author Lauren

Cost $8.10 / $1.35 per serving

Equipment

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