Sauteed Green Beans with Bacon Cream Sauce
Perfectly tender-crisp green beans are smothered in a creamy, garlic 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.
- 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
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
- 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.
Calories: 184kcal | Carbohydrates: 6g | Protein: 8g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 37mg | Sodium: 440mg | Potassium: 213mg | Fiber: 1g | Sugar: 2g | Vitamin A: 620IU | Vitamin C: 8mg | Calcium: 179mg | Iron: 1mg