Perfectly tender-crisp green beans are smothered in a creamy, bacon sauce in this impressive yet easy to make festive side dish. This healthy green bean recipe will satisfy everyone including those following a gluten-free or ketogenic lifestyle.
Everyone goes crazy for green bean recipes at this time of year and this healthy, keto version really takes your average sautéed green beans to the NEXT level. I’m talking about vibrant green beans, cooked down with garlic, shallots, mushrooms and drenched in a rich bacon cream sauce.
This is keto at its BEST people!
The recipe uses frozen green beans to make life really easy but of course you can use fresh green beans if you prefer. Do whatever is most convenient for you. If you want to make sautéed green beans ahead of time, that can be done too! Just keep your bacon/shallot topping separate from the cream sauce and simply sauté the beans prior to serving.
This recipes comes together in just 30-minutes and will rightfully deserve its place on your holiday table or anytime you need a comforting side dish bursting with robust flavors.
To complete your festive low-carb table, serve Low-Carb Herb Roasted Chicken Drumsticks and Creamy Cauliflower Mash or Easy Bacon Brussels Sprouts. For a fresh addition, I also like to serve a Crunchy Broccoli Slaw.
How to make Sautéed Green Beans with Bacon Cream Sauce
- If using frozen green beans, run them under water to allow to thaw a little, then lightly dry
- Heat your skillet to medium-high heat
- Sauté the bacon and shallots for 4-5 minutes until lightly browned and set aside [images 1-2]
- Add the green beans to the skillet with bacon grease and sauté until tender crisp. You may need to add some oil if you don’t have enough bacon grease leftover. Set the cooked beans aside [image 3]
- Sauté the mushrooms and garlic for 3-4 minutes until tender [image 4]
- Pour the chicken broth into the skillet, with the mushrooms and garlic
- Mix the almond flour with 1/4 cup of water. Add this mixture to the skillet & stir in [image 5]
- Finally, add the cream, seasoning, salt and parmesan cheese. Now bring the sauce to a simmer and allow to thicken for 4-5 minutes [image 6]
- Place the green beans into a serving dish and pour over the bacon cream sauce. Top with the crispy bacon and shallots [images 7-8]
Cooking Tips & Tricks for Healthy Sautéed Green Beans Recipe
- How do you get tender-crisp green beans? The skillet should be fully heated to medium-high when you add the green beans, otherwise the beans will release liquid and steam. Stir frequently but not constantly and test your beans for doneness by biting into one after 5 minutes.
- Need to save time? Use extra fine frozen green beans, pre-sliced mushrooms and jarred minced garlic
- Not enough bacon grease? Add 1 tbsp of oil to the skillet when sautéeing the green beans
- Can I use fresh green beans? Yes – fresh beans can be used instead of frozen in this recipe. Keep in the fridge until ready to cook
- Make ahead? Make the recipe excluding sautéeing the beans. Keep the bacon/shallot mixture and the cream sauce separate. Store in the fridge for 1-2 days then when ready to serve, sauté the green beans in 1 tablespoon of olive oil for 5-6 minutes. Either heat the cream sauce and bacon/shallots in the microwave or heat them together in the skillet after cooking the green beans.
- Leftover cream sauce? The bacon cream sauce keeps well in the fridge for a day or two so could be used as a delicious sauce to drizzle over zucchini noodles or other veggies.
- Prefer a less creamy but festive side dish? Try this tasty, dairy-free sauteed green beans and mushrooms recipe
HOW DO YOU SAUTÈE FROZEN GREEN BEANS?
Thaw the beans slightly by running water over them under the tap. Gently pat the beans dry with a dishtowel or paper towels. Now, simply place a skillet over medium-high heat and allow to heat up. Then add some oil to the skillet and sauté the green beans by stirring frequently but not constantly for around 5-6 minutes or until warm, tender and crisp.
CAN I SAUTÈE GREEN BEANS WITHOUT BLANCHING?
Yes, green beans do NOT need to be blanched (boiled then plunged into cold water) before sautéeing. Blanching can help to set a bright green color in the beans but it is unnecessary to add this step and if anything may lead to the beans becoming overcooked and soggy when sautéing.
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★ Did you make this recipe? Please give it a star rating below!
Sauteed Green Beans with Bacon Cream Sauce
Ingredients
- 2 slices thick cut bacon chopped finely
- 1 medium shallot minced
- 12 oz frozen extra fine green beans or fresh green beans
- 4 oz mushrooms finely chopped
- 2 cloves garlic minced
- 1/4 cup almond flour
- 1 cup chicken broth or stock
- 1/2 cup heavy cream
- 1/2 teaspoon all-purpose seasoning blend
- 1/4 teaspoon salt
- 1 cup shredded parmesan cheese
Instructions
- Run green beans under water to thaw slightly and then pat dry
- Heat skillet over medium-high heat
- Add chopped bacon and shallots and sauté until lightly browned, about 4-5 minutes
- Scoop bacon and shallots and set aside
- Add green beans to bacon grease and sauté for about 5-6 minutes or until warmed through and tender crisp
- Remove and set aside
- Add mushrooms and garlic to skillet and sauté for 3-4 minutes until tender
- Add chicken broth to skillet with mushrooms and garlic
- Stir almond flour into an equal amount of water and then stir into chicken broth
- Add cream, seasoning, salt and parmesan and bring to a simmer and let thicken for 4-5 minutes
- Add green beans to a serving dish, top with sauce and then stir in crispy bacon and shallots
Notes
- How do you get tender-crisp green beans? The skillet should be fully heated to medium-high when you add the green beans, otherwise the beans will release liquid and steam. Stir frequently but not constantly and test your beans for doneness by biting into one after 5 minutes.
- Not enough bacon grease? Add 1 tbsp of oil to the skillet when sautéeing the green beans
- Make ahead? Make the recipe excluding sautéeing the beans. Keep the bacon/shallot mixture and the cream sauce separate. Store in the fridge for 1-2 days then when ready to serve, sauté the green beans in 1 tablespoon of olive oil for 5-6 minutes. Either heat the cream sauce and bacon/shallots in the microwave or heat them together in the skillet after cooking the green beans.
- Leftover cream sauce? The bacon cream sauce keeps well in the fridge for a day or two so could be used as a delicious sauce for zucchini noodles or other veggies.
★ Did you make this recipe? Please give it a star rating below!
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When do you ou add the Parmesan cheese?
Add the parmesan at the same time as you’re adding the cream. Hope that helps!