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You are here: Home » Food Preparation » Recipes » Allergy Friendly » GAPS Recipes » Green Beans with Bacon & Mushrooms

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Green Beans with Bacon & Mushrooms

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Green Beans with Bacon & Mushrooms | Sick of green bean casserole that uses canned cream of mushroom soup? Want a Real Food version instead? My family enjoys this recipe throughout the year -- especially during the holiday season. No canned mystery soups necessary! | TraditionalCookingSchool.com

Sick of green bean casserole that uses canned cream of mushroom soup?

Want a Real Food version instead?

My family enjoys this recipe throughout the year — especially during the holiday season! It commonly makes an appearance at both Thanksgiving and Christmas.

Anytime we aren’t eating our pressure canned green beans, we like to have this recipe. I’ve come to prefer the simplicity of just the beans tossed with the onion mixture — no canned mystery soups necessary.

Green Beans with Bacon & Mushrooms | Sick of green bean casserole that uses canned cream of mushroom soup? Want a Real Food version instead? My family enjoys this recipe throughout the year -- especially during the holiday season. No canned mystery soups necessary! | TraditionalCookingSchool.com
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Green Beans with Bacon & Mushrooms

My family enjoys this recipe throughout the year — especially during the holiday season! Serves 4 to 6.

Course Main
Cuisine American
Cook Time 35 minutes
Total Time 35 minutes
Servings 4 servings
Calories 236 kcal
Author Jenny Cazzola

Ingredients

  • 1 pound green beans fresh, cleaned and trimmed, strings removed
  • 6 ounces pastured or organic bacon chopped
  • 1 yellow onion or 4 large shallots, coarsely chopped
  • 8 ounces mushrooms
  • 1 splash balsamic vinegar
  • sea salt to taste
  • ground black pepper to taste

Instructions

  1. Lightly steam green beans to your desired doneness. Set aside but keep warm.
  2. In a large, heavy saucepan over low heat, cook the bacon.
  3. When some of the fat has rendered, add the onions or shallots.
  4. Cook until the bacon is slightly crispy and onions are transparent.
  5. Remove and set aside, leaving the drippings in the pan.
  6. Add mushrooms and cook until soft.
  7. Return the onions and bacon to the pan, add the green beans, the vinegar, and toss to combine. Adjust seasoning to taste.
  8. Serve immediately.

Recipe Notes

Tips for Best Flavor:

  • Use fresh green beans if at all possible. If you can't get fresh, frozen haricots verts are often available.
  • While onions are wonderful, shallots are even better. Chop coarsely and cook them slowly with the bacon. The aroma is heavenly!
  • Experiment with the mushrooms! The original recipe calls for white button mushrooms, but feel free to use a different variety or combination of several varieties.
Nutrition Facts
Green Beans with Bacon & Mushrooms
Amount Per Serving
Calories 236 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 6g38%
Cholesterol 28mg9%
Sodium 292mg13%
Potassium 544mg16%
Carbohydrates 13g4%
Fiber 4g17%
Sugar 6g7%
Protein 9g18%
Vitamin A 798IU16%
Vitamin C 17mg21%
Calcium 48mg5%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Tips for Best Flavor:

  • Use fresh green beans if at all possible. If you can’t get fresh, frozen haricots verts are often available.
  • While onions are wonderful, shallots are even better. Chop coarsely and cook them slowly with the bacon. The aroma is heavenly!
  • Experiment with the mushrooms! The original recipe calls for white button mushrooms, but feel free to use a different variety or combination of several varieties.

Are green beans in some form a tradition in your holiday meals? How do you serve green beans?

We only recommend products and services we wholeheartedly endorse. This post may contain special links through which we earn a small commission if you make a purchase (though your price is the same).

Posted in: Beans, Grains, & Vegetables Beans, Grains, & Vegetables (Gluten-Free) Celebrations Food Preparation GAPS Recipes Recipes Side Dishes Side Dishes (Gluten-Free) Trim Healthy Mama Recipes

About Jenny Cazzola

Tired of the stress of city life and motivated by a desire to be more self-sufficient, Jenny and her husband decided to trade life in the busy suburbs for life on a quiet country homestead. In the fall of 2012, they moved to an acreage in rural Northeastern Oklahoma where they are learning to live off the land and working to establish a small home grown heirloom produce business. On her blog Black Fox Homestead, Jenny writes about their transition from city to country life, offers tips on natural gardening, recipes from her kitchen, and ideas for frugal, simple living. She and her husband currently share their homestead with four shih-tzus and eight growing Rhode Island Red chicks; but she hopes to see ducks, dairy goats, and possibly a cow in her future.

Reader Interactions

Comments

  1. Lindsey Dietz says

    December 16, 2015 at 1:47 pm

    Made these, and my husband and son gobbled them up! Such a quick and easy side!

    Reply
  2. Iris Weaver says

    December 18, 2015 at 8:57 am

    I usually just boil green beans and serve them with butter. I am eager to try this recipe. Thanks!

    Reply
  3. Anne says

    November 5, 2016 at 7:44 pm

    I also can’t wait to try these,, we love green beans.

    Reply
    • Haniya Cherry says

      November 6, 2016 at 3:42 pm

      Green beans are a favorite here too! I’d love to know how you like it when you try it!

      Reply

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Green Beans with Bacon & Mushrooms | Sick of green bean casserole that uses canned cream of mushroom soup? Want a Real Food version instead? My family enjoys this recipe throughout the year -- especially during the holiday season. No canned mystery soups necessary! | TraditionalCookingSchool.com

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