Green Beans and Mushrooms with Bacon
Green beans and mushrooms with bacon make an easy and quick side dish. With only 6 ingredients and 30 minutes to make, they are packed with the flavors of your typical green bean casserole, but made on the stovetop! Gluten-free, dairy-free, paleo, and Whole30.
Servings 4 servings
Calories 166kcal
Ingredients
- 4 pieces bacon
- 1/2 medium onion, sliced into rings (100 grams)
- 1 1/2 pounds green beans, washed and trimmed
- 2 cloves garlic, minced
- 1 heaping cup sliced mushrooms (100 grams)
- 1/4 cup full-fat coconut milk
- salt and pepper, to taste
Instructions
- Cook the bacon. In a large skillet or pan over medium heat, add bacon and sprinkle with pepper. Cook for 10 minutes, flipping once halfway through until crispy. Place on a paper towel-lined plate and let cool.
- Fry the onions. Drain a little of the bacon grease, leaving about 1-2 tablespoons behind. Add individual slices of onions to the pan, making sure not the overcrowd, and fry for 2-3 minutes, flipping halfway through. You may have to do them in 2-3 batches. If needed, turn down the heat some to make sure they don't burn. You want them crispy and golden brown. Remove from pan and let cool.
- Cook green beans. Add green beans, garlic, salt, and pepper to the pan. Sauté for 4-5 minutes, making sure to stir occasionally, until slightly softened. Turn down the heat to medium-low and add mushrooms, coconut milk, salt, and pepper, and sauté for another 3-4 minutes. Once done, add bacon and mix to combine. Top with onions.
- Enjoy!
Nutrition
Serving: 1servings (1/4 of recipe) | Calories: 166kcal | Carbohydrates: 16g | Protein: 6.3g | Fat: 10.1g | Saturated Fat: 4.9g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.2g | Cholesterol: 15mg | Sodium: 237mg | Potassium: 490mg | Fiber: 5.3g | Sugar: 7.3g | Vitamin A: 59IU | Vitamin C: 24mg | Calcium: 72mg | Iron: 2mg