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Green Beans with Bacon and Mushrooms

November 6, 2012 · Kelly Bejelly · 33 Comments

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Last Updated on December 6, 2020

Green Beans with Bacon and Mushrooms

I didn’t grow up eating green bean casserole, in fact most the vegetables I ate growing up came in  a can.

However, I do remember the first time I had fresh green beans at my Grandma’s house.  She whipped up a dish that as soon as I tasted, I proceeded to destroy my serving and quickly ask for seconds.

 I remember there was bacon and these small potatoes that tasted like heaven.  I seriously started wondering what the heck my mom had been cooking for us the whole time because it never tasted like this.

This Green Beans with Bacon and Mushrooms recipe is pretty simple and a homage to my grandmother’s recipe.  

I hope that you enjoy it.

Green Beans with Bacon and Mushrooms
Continue to Content
PALEO THANKSGIVING GREEN BEANS
Yield: 4

Paleo Green Beans

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Ingredients

  • 12 oz Fresh green beans, cleaned
  • 1 small shallot, diced
  • 3 crimini mushrooms, diced
  • 1 spring of thyme
  • 1/2 cup chicken broth
  • 2 slices of bacon, diced
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon sea salt

Instructions

  1. Add the diced bacon, shallots and mushroom to pan over medium heat and cook until the mushrooms brown, roughly 8 - 10 minutes
  2. Next add in the green beans, broth, salt and pepper and give a good mix.
  3. Cover with a lid and let steam for 8 -10 minutes or until the 99% of the broth is gone.

Nutrition Information:

Yield:

4

Serving Size:

4 Servings

Amount Per Serving: Calories: 82Saturated Fat: 2gCholesterol: 7mgSodium: 332mgCarbohydrates: 8gFiber: 3gSugar: 4gProtein: 4g

Did you make this recipe?

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© Kelly Bejelly
Category: Green Beans Recipes
This Green Beans with Bacon and Mushrooms recipe is pretty simple and a homage to my grandmother's recipe.  

© 2011-2012, A Girl Worth Saving. Feel free to pin my posts but do not repost my full recipe on your blog, Tumblr, or any other website.

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About Kelly Bejelly

Kelly Bejelly is a Bestselling Cookbook Author who loves recreating recipes and making them Gluten-free!

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Comments

  1. Liz @ A Nut in a Nutshell says

    November 6, 2012 at 10:29 am

    Simply divine!!!! And I love the way fresh green beans taste so I have to make it.

    Reply
  2. Canadian Mom Blogger says

    November 6, 2012 at 10:55 am

    Oh, that looks delicious!

    Reply
  3. Maureen @ Wisconsin Mommy says

    November 6, 2012 at 6:47 pm

    Those look delicious!! I’m going to have to try that recipe.

    Reply
  4. A Time Out for Mommy- Elaina says

    November 6, 2012 at 7:38 pm

    Yummy! I will try this without the mushrooms!

    Reply
  5. Mom Foodie says

    November 7, 2012 at 4:59 am

    Looks good, but I would want some nuts (since my ex has been gone, I can add them to nearly everything like I like to & no one is going to complain…lol).

    Reply
  6. Jenn says

    November 7, 2012 at 6:41 am

    These look so fresh and crisp!

    Reply
  7. Maryann says

    November 7, 2012 at 7:50 am

    Ooh, bacon. That makes everything taste good!

    Reply
  8. Crystal @ Simply Being Mommy says

    November 7, 2012 at 9:41 am

    I love green beans and these look delicious.

    Reply
  9. Kiersten @ Oh My Veggies says

    November 7, 2012 at 11:50 am

    I adore green bean casserole, even though beans & canned soup isn’t exactly the most nutritious way to eat my veggies. But a nice simple green bean dish like this is much better!

    Reply
  10. Billie says

    November 7, 2012 at 11:00 pm

    Not a fan of mushrooms, but I love the rest!

    Reply
  11. Emily @FamilyNLifeLV says

    November 8, 2012 at 12:18 am

    Bacon is amazing with anything!! This looks great!

    Reply
  12. Courtney says

    November 10, 2012 at 8:46 pm

    two of my favorites! 🙂

    Reply
  13. Ty @ Mama of 3 Munchkins says

    November 11, 2012 at 12:58 am

    Mmm, that looks tasty!

    Reply
  14. Toni says

    November 11, 2012 at 2:35 pm

    YUM!!! I love to make stuff with fresh green beans so I will be trying this soon.

    Reply
  15. Notorious Spinks says

    November 17, 2012 at 11:21 pm

    Now this looks good. I’ll have to try this out.

    Reply
  16. Jennifer The Quirky Momma says

    December 1, 2012 at 3:06 pm

    I just realized that this is the very dish I ordered from New Seasons! It was delicious and I used my leftovers for a vegetarian Shepherd’s Pie.

    Reply
  17. Eileen @ Phoenix Helix says

    November 13, 2013 at 6:43 pm

    This recipe looks delicious AND it fits the paleo autoimmune protocol. So, thank you! I just started a weekly Paleo AIP Recipe Roundtable through my blog, and I would love it if you linked up this recipe. I’m trying to expand resources for the AIP community. Here’s the link: http://www.phoenixhelix.com/2013/11/13/paleo-aip-recipe-roundtable-3/

    Reply
    • Kelly Bejelly says

      November 13, 2013 at 9:21 pm

      Thanks for sharing that Eileen. I’m off to check it out.

      Reply
  18. Laura says

    November 29, 2013 at 6:43 am

    I made this yesterday for Thanksgiving. My whole family and I loved it!

    Reply
    • Kelly Bejelly says

      November 29, 2013 at 7:31 pm

      Thanks so much for sharing that Laura! I geeked out and made green bean casserole but this is one of my favorite recipes.

      Reply
  19. Linda says

    November 13, 2014 at 4:17 pm

    Looking forward to making this recipe. But wondering — When do you add the thyme – or is the thyme just decorative?

    Reply
    • Kelly Bejelly says

      November 15, 2014 at 1:50 pm

      It’s just decorative hun

      Reply

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Hi! I'm Kelly. I've been cooking and creating recipes at A Girl Worth Saving for the last 9 years. I focus on simple, healthy recipes that everyone will love. Read More…

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