Sautéed Green Beans and Mushrooms with Crispy Bacon
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!
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.
Nutrition
Calories: 141kcalCarbohydrates: 10gProtein: 7gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.03gCholesterol: 15mgSodium: 167mgPotassium: 468mgFiber: 4gSugar: 5gVitamin A: 791IUVitamin C: 15mgCalcium: 54mgIron: 2mg