This is a simple and easy side dish of one-pot green beans, mushrooms, and bacon skillet sautéed in garlic. It’s loaded in flavor and done in 35 minutes or less, plus it’s keto!
Ready to turn a simple side dish into a tasty one? The salty taste of the bacon, mushrooms sautéed in bacon drippings, and the garlic flavor really lifts the traditional green bean side dish we all see.
It’s an easy skillet green bean recipe with mushrooms and bacon that is great to serve with holiday dinners (like Easter Ham or Thanksgiving Turkey) or just for dinner with your family during the weeknights.
It’s keto-friendly!
Guess what? Green beans and mushrooms are low-carb! The bacon provides the fat and some protein needed. All of these things combined and you have one of the perfect keto side dishes for salmon, steak, chicken, and pork chops.
Ingredients for Bacon, Mushrooms, and Green Beans
- Fresh Green Beans (Directions for canned green beans too.)
- Bacon
- Mushrooms
- Water
- Minced Garlic
- Salt
- Pepper
How to Cook Bacon, Mushrooms, and Green Beans
- If cooking with fresh green beans, bring enough water to a boil to cover the green beans in a large pot. Cook for 5-7 minutes and strain water.
- If cooking with canned green beans, they are already pressure cooked from the canning process and simply need to be heated up.
- Drain the cans, add the green beans to a pot, and warm them up over medium-high heat. Once heated through, turn the heat down to a low setting to keep warm.
- Meanwhile, in a large pan cook bacon until crispy, about 10 minutes, flipping halfway for even cooking. Remove with a slotted spoon.
- Leave about 2 tablespoons of bacon drippings left in the pan or wipe the pan clean and use 2 tablespoons of butter or olive oil.
- Add mushrooms and cook for 6 minutes. Stir in minced garlic and cook for 1 additional minute.
- Add bacon and green beans back to the pan. Season with salt and pepper to taste and stir.
Recipe Variations
Try adding shallots to the mix! To do so, add the shallots when sauteing the mushrooms.
What goes with bacon, mushrooms, and green beans?
- Baked Stovetop Stuffing Stuffed Pork Chops
- BBQ Pork Burger Sliders
- Cast-Iron Skillet Flank Steak
- Filet Mignon
- Pork Medallions
- Ultimate Double Smoked Honey Glazed Ham
Sautéed Green Beans and Mushrooms with Crispy Bacon
Ingredients
- 24 ounces about 4 cups Green Beans, ends trimmed or two 14.5 oz cans of Green Beans
- 6 cups Water
- 6 slices of Bacon cut into 1″ pieces
- 12 ounces Sliced Mushrooms
- 1 tablespoon Minced Garlic
- Salt & Pepper
Instructions
- If cooking with fresh green beans, bring enough water to a boil to cover green beans in a large pot. Cook for 5-7 minutes and strain water.
- If cooking with canned green beans, they are already pressure cooked from the canning process and simply need to be heated up.
- Drain the cans, add the green beans to a pot and warm them up over medium-high heat. Once heated through, turn the heat down to a low setting to keep warm.
- Meanwhile, in a large pan cook bacon until crispy, about 10 minutes, flipping halfway. Remove with a slotted spoon. Leave about 1 tablespoon of bacon drippings left in the pan. Add mushrooms and cook for 6 minutes. Add minced garlic and cook for 1 minute.
- Add bacon and green beans to the pan, season with salt and pepper, and stir.
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